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...
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| Format: | Article |
| Language: | English |
| Published: |
Chemistry Central
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62073/1/Identification%20of%20the%20aroma%20compounds%20in%20Vitex%20doniana%20sweet.pdf http://psasir.upm.edu.my/id/eprint/62073/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5323334/ |
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