Glycosidically bound aroma precursors in fruits: A comprehensive review.
2020
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhanci...
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
199
References
13
Citations
NaN
KQI