期刊
FOOD CHEMISTRY
卷 87, 期 4, 页码 509-521出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.01.003
关键词
glycosides; aroma; glycosidases; fruits; plants; aroma enhancement
Following a brief look at the structure and occurrence of glycosidic flavour precursors in plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of relevant glycosidases, as well as endogenous and exogenous glycosidases affecting flavour release in plants, in fruit juice processing and in winemaking. The constraints for technological applications and future prospects are discused. (C) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据