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Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

Yi-Ni Yang1, Fu-Ping Zheng2, Ai-Nong Yu1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi, Hubei 445000, China.

Food Chemistry
|March 13, 2019
PubMed

Keywords:
AromaBound aroma compoundsRipening stageRubus corchorifoliusVolatile

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