Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
نویسندگان
چکیده
منابع مشابه
Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers' evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted...
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ژورنال
عنوان ژورنال: International Journal of Molecular Sciences
سال: 2016
ISSN: 1422-0067
DOI: 10.3390/ijms17070998