Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors-Reference-Cited by-同舟云学术

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Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors

Published:2023-11 Issue: Volume:173 Page:113355
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Godse Ravish,Bawane Hemangi^ORCID,Rajkhowa Riyakshi,Tripathi Jyoti,Kulkarni Ram^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.);Adedeji;Journal of Agricultural and Food Chemistry,1992

2. Gain and loss of fruit flavor compounds produced by wild and cultivated strawberry species;Aharoni;The Plant Cell,2004

3. Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain;Aurore;Food Chemistry,2011

4. Glycosidic aroma compounds of some Portuguese grape cultivars;Cabrita;Journal of the Science of Food and Agriculture,2006

5. Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.);Chen;Journal of Food Science,2015

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial β-glucosidases: Recent advances and applications;Biochimie;2024-10

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