Aroma-Impact Components of “Carlos” Muscadine Grape Juice
Author:
Affiliation:
1. CVM Basic Science Department, Mississippi State University, Mailstop 9825, Wise Center, Mississippi State, MS 39762
2. University of Illinois, Department of Food Science and Human Nutrition, 1302 W. Pennsylvania Ave., Urbana, IL 61801
Publisher
American Chemical Society
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-2010-1035.ch005
Reference22 articles.
1. Volatile constituents of the muscadine grape (Vitis rotundifolia)
2. Identification of the Volatile Constituents from Scuppernong Berries (Vitis rotundifolia)
3. Identification of Predominant Aroma Compounds in Muscadine Grape Juice
4. Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
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1. In Depth Proteome Analysis of Ripening Muscadine Grape Berry cv. Carlos Reveals Proteins Associated with Flavor and Aroma Compounds;Journal of Proteome Research;2016-08-08
2. Method Development and Optimization of Liquid–Liquid Extraction for the Quantitative Analysis of Volatile Compounds from Brazilian Grape Juices;Flavour Science;2014
3. Permeability of Volatile Compounds from Chilled Grape-flavored Black Tea Beverage through Packaging Materials of Gable-top Cartons;Nippon Shokuhin Kagaku Kogaku Kaishi;2012
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