Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines
Author:
Funder
Earmarked Fund for China Agriculture Research System
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-020-03452-9.pdf
Reference52 articles.
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3. Garcia CV, Quek SY, Stevenson RJ, Winz RA (2012) Kiwifruit flavour: a review. Trends Food Sci Technol 24(2):82–91
4. Dziadas M, Jeleń HH (2016) Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes. Food Chem 190:412–418
5. Ferreira AM, Climaco MC, Faia AM (2010) The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study. J Appl Microbiol 91(1):67–71
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