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Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen1, Fei He1, Bao-Qing Zhu2

  • 1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry
|January 22, 2014
PubMed

Keywords:
AromaCherryGlycosidically bound aroma compoundsHS-SPME-GC–MS

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