Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

Author:

Yao Heng,Jin Xuqiao,Feng Mingxin,Xu Guoqian,Zhang Peng,Fang Yulin,Xu Tengfei,Meng Jiangfei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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2. Yeast influence on volatile composition of wines;Antonelli;Journal of Agricultural and Food Chemistry,1999

3. Metabolic engineering of aroma components in fruits;Aragüez;Biotechnology Journal,2013

4. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production;Bellincontro;Journal of the Science of Food and Agriculture,2004

5. Electronic nose to detect strawberry aroma changes during osmotic dehydration;Buratti;Journal of Food Science,2006

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