Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15059.x/fullpdf
Reference27 articles.
1. Identification of Predominant Aroma Compounds in Muscadine Grape Juice
2. Tomato aroma components: identification of glycoside hydrolysis volatiles
3. Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone (Furaneol) and 5-Methyl-4-Hydroxy-3(2H)-Furanone in Fresh and Processed Tomato
4. Thermal decomposition of ferulic acid
5. The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
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