Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines
Ning Zhao, Yuzhu Zhang, Dan Liu, Jie Zhang, Yiman Qi, Junnan Xu, Xinyuan Wei, Mingtao Fan
Topics & Concepts
AromaActinidia deliciosaChemistryActinidia chinensisFood scienceTerpenoidFlavorAroma of winePomaceOdorActinidiaBotanyOrganic chemistryBiologyStereochemistryFermentation and Sensory AnalysisPlant biochemistry and biosynthesisPhytochemicals and Antioxidant Activities