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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2025

Ausgabe: 464

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2024.141742 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor
Datenquelle: Scopus