Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).

Item
http://www.wikidata.org/entity/Q51476736
Characterization of four popular sweet cherry cultivars grown in Greece by volatile compound and physicochemical data analysis and sensory evaluation.Rain-Shelter Cultivation Modifies Carbon Allocation in the Polyphenolic and Volatile Metabolism of Vitis vinifera L. Chardonnay GrapesUsing the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions.Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes.Potential applications of glucosyltransferases in terpene glucoside production: impacts on the use of aroma and fragrance.Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants.Emission and Accumulation of Monoterpene and the Key Terpene Synthase (TPS) Associated with Monoterpene Biosynthesis in Osmanthus fragrans Lour.Characterization of the recombinant Brettanomyces anomalus β-glucosidase and its potential for bioflavouring.Differential Expression of VvLOXA Diversifies C6 Volatile Profiles in Some Vitis vinifera Table Grape Cultivars.Factors Affecting Quality and Health Promoting Compounds during Growth and Postharvest Life of Sweet Cherry (Prunus avium L.).Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey.Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.).Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by under different pH conditions
P2860

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).

Item
http://www.wikidata.org/entity/Q51476736
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
@en
Free and glycosidically bound aroma compounds in cherry
@nl
type
label
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
@en
Free and glycosidically bound aroma compounds in cherry
@nl
prefLabel
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
@en
Free and glycosidically bound aroma compounds in cherry
@nl
P1433
P1476
P2093
P304
P31
P356
P478
P50
P577
P5875
P698
P921
P356
P1433
P1476
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
@en
P2093
P304
P31
P356
10.1016/J.FOODCHEM.2013.11.092
P478
P50
P577
P5875
P698
P921