Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis-Reference-Cited by-同舟云学术

Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis

Published:2018-12 Issue: Volume:98 Page:187-196
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gaborieau Stéphane,Cendrès Aurélie,Page David,Ginies Christian,Renard Catherine M.G.C.^ORCID

Funder

BPI

région Bourgogne-Franche Comté

région Provence Alpes Côte d’Azur

France, European Union, FEDER

Grand-Dijon

Grand-Avignon

Publisher

Elsevier BV

Subject

Food Science

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4. Aroma quality of fruits of wild and cultivated strawberry (FRAGARIA SPP.) in relation to the flavour-related gene expression;Bianchi;Journal of Horticultural Research,2014

5. Fenaroli's handbook of flavor ingredients;Burdock,2010

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