Carboxylic acid ester hydrolysis rate constants for food and beverage aroma compounds
Author:
Affiliation:
1. Chemologica Research; 1617-11th Avenue NW Moose Jaw Saskatchewan S6H 6M5 Canada
2. Department of Environmental Engineering Technology; Saskatchewan Polytechnic; PO Box 1420, 600 6th Avenue NW Moose Jaw Saskatchewan S6H 4R4 Canada
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference27 articles.
1. Food Chemistry
2. Glycosidically bound volatiles—a review 1986–1991
3. Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation
4. Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review
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