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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2025

Alea: 464

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2024.141742 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus