Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC–MS

  1. Martínez, L.
  2. da Costa, B.S.
  3. Vilanova, M.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2025

Volum: 464

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2024.141742 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor
Font de les dades: Scopus