Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China
Pengtao Zhao, Yu Yang, Xiaoyu Wang, Yurong Guo
Topics & Concepts
AromaFlavorOdorChemistryTerpeneFood scienceTerpenoidPeriod (music)HorticultureMalusBotanyBiologyOrganic chemistryArtAestheticsPlant biochemistry and biosynthesisPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis