Life ZERO RESIDUES: influence of the ripening degree on the odour composition of ‘Early Bigi’ cherries: study of their aroma potential as ingredient for the juice industry

Autor:	S. Remón, S. Guillén, M.E. Venturini, R. Oria, E. Arias, Eva Campo, M. Sanz
Rok vydání:	2018
Předmět:	Ingredient biology Chemistry Ripening Composition (visual arts) Food science Horticulture biology.organism_classification Aroma Degree (temperature)
Zdroj:	Acta Horticulturae. :1141-1146
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2018.1194.163
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::08a5ca58d519e270634b53a20bf356ba https://doi.org/10.17660/actahortic.2018.1194.163 Zobrazit plný text záznamu