A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
Author:
Funder
Gouvernement du Canada | Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-32940-y.pdf
Reference60 articles.
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3. Morselli, M. & Whalen, M. Aseptic tapping of sugar maple (Acer saccharum) results in light color grade syrup. Canadian Journal of Forest Research 21, 999–1005 (1991).
4. Naghski, J., Reed, L. & Willits, C. Maple sirup. X. Effect of controlled fermentation of maple sap on the color and flavor of maple sirup. Journal of Food Science 22, 176–181 (1957).
5. Lagacé, L., Leclerc, S., Charron, C. & Sadiki, M. Biochemical composition of maple sap and relationships among constituents. Journal of Food Composition and Analysis, 129–136 (2015).
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