Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste
Xuejie Li, Xiangquan Zeng, Yu Xi, He Li, Yang Yuan, Jian Li
Topics & Concepts
PectinChemistryAromaFlavorFood scienceFood chemistryOrganic chemistryMoleculeSupramolecular chemistryGreen chemistryPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingPolysaccharides and Plant Cell Walls