Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty ac...

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Detalles Bibliográficos
Autores principales: Qin, Gaihua, Tao, Shutian, Zhang, Huping, Huang, Wenjiang, Wu, Juyou, Xu, Yiliu, Zhang, Shaoling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271835/
https://www.ncbi.nlm.nih.gov/pubmed/25474290
http://dx.doi.org/10.3390/molecules191220183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271835/
https://www.ncbi.nlm.nih.gov/pubmed/25474290
http://dx.doi.org/10.3390/molecules191220183

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