Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept
Author:
Affiliation:
1. Chair for Food Chemistry, Technical University of Munich, and German Research Center for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0705015
Reference42 articles.
1. Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties
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