Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
Background: Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there isthe need to understand the contribution of these bound aroma compounds to...
| 主要作者: | |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
Chemistry Central
2017
|
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/62073/1/Identification%20of%20the%20aroma%20compounds%20in%20Vitex%20doniana%20sweet.pdf |