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pro vyhledávání: '"Prashant Suradkar"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100608- (2024)
The study reports the presence of 87 free and glycosidically bound volatile compounds in two quince fruit cultivars (Round and Oblong). The major free volatile compounds were ethyl acetate,ethyl (E)-2-butenoate, hexyl butanoate, hexyl 2-methylbutanoa
Externí odkaz:
https://doaj.org/article/b918d569a2494ccb97e257b7a9f61b28