Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages
Author:
Affiliation:
1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China
2. School of Chemistry & Environmental Engineering Hubei University for Nationalities Enshi, Hubei China
Funder
Foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12964
Reference48 articles.
1. Metabolic engineering of aroma components in fruits
2. Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
3. Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus
4. Identification and quantitation of glycosidically bound aroma compounds in three tobacco types by gas chromatography–mass spectrometry
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