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Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage

Hafiz Umer Javed1, Dong Wang2, Ying Shi1

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

Food Research International (Ottawa, Ont.)
|March 28, 2018
PubMed

Keywords:
Aromatic seriesPre-treated dried raisinsRaisins storageVolatile compounds

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