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.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2025

Volume: 464

Type: Article

DOI: 10.1016/J.FOODCHEM.2024.141742 GOOGLE SCHOLAR lock_openOpen access editor
Institutional repository: lock_openOpen access Editor
Data source: Scopus