Sensory perception of citrate and malate and their impact on the overall taste in apricot (Prunus armeniaca L.) fruits
Author:
Funder
Governo Italiano Ministero dell'Istruzione dell'Università e della Ricerca
Publisher
Elsevier BV
Subject
Horticulture
Reference71 articles.
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2. Akin, E.B., Karabulit, I., Topcu, A., 2008. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chem. Volume 107, Issue 2, 2008, Pages 939-948, ISSN 0308-8146, 10.1016/j.foodchem.2007.08.052.
3. Aprea E, Charles M, Endrizzi I, Laura Corollaro M, Betta E, Biasioli F, Gasperi F. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Sci Rep. 2017 Mar 21; 7: 44950. doi: 10.1038/srep44950.
4. Biochemical and physicochemical charcaterization of 400 apricot varieties. Consequences I'apricot selection and improvement process;Audergon;Acta Hortic.,1991
5. Ayour, J., Benichou, M., Alahyane, A., Harrak, H., 2020. Relationships between biochemical criteria, volatile compounds, and sensory profiles of ten apricot clones at commercial and consumption ripening stages. J. Food Qual., 2020, 8873835, 15, 10.1155/2020/8873835.
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