Advances in Fruit Aroma Volatile Research

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including th...

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Detalles Bibliográficos
Autores principales: El Hadi, Muna Ahmed Mohamed, Zhang, Feng-Jie, Wu, Fei-Fei, Zhou, Chun-Hua, Tao, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270112/
https://www.ncbi.nlm.nih.gov/pubmed/23852166
http://dx.doi.org/10.3390/molecules18078200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270112/
https://www.ncbi.nlm.nih.gov/pubmed/23852166
http://dx.doi.org/10.3390/molecules18078200

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