Litcius/Paper detail

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Xiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek

2020Food Chemistry56 citationsDOI

Topics & Concepts

RipeningChemistryLipoxygenaseSolanumFlavourEnzymeMetabolic pathwayBiochemistryFood scienceOrganic chemistryBotanyBiologyPostharvest Quality and Shelf Life ManagementPlant biochemistry and biosynthesisPhytochemicals and Antioxidant Activities
Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway | Litcius