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Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges.
Shui, Mengzhu; Feng, Tao; Tong, Yanzun; Zhuang, Haining; Lo, Chihkang; Sun, Hongfeng; Chen, Ling; Song, Shiqing.
Affiliation
  • Shui M; School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China.
  • Feng T; School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China. fengtao@sit.edu.cn.
  • Tong Y; School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China.
  • Zhuang H; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, China.
  • Lo C; Shanghai Kangshi Food Technology Co., Ltd., No.1978 Lianhua Road, Shanghai 201103, China.
  • Sun H; Shanghai Kangshi Food Technology Co., Ltd., No.1978 Lianhua Road, Shanghai 201103, China.
  • Chen L; Shanghai Kangshi Food Technology Co., Ltd., No.1978 Lianhua Road, Shanghai 201103, China.
  • Song S; School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China.
Molecules ; 24(13)2019 Jun 27.
Article in En | MEDLINE | ID: mdl-31252622
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Citrus sinensis / Flavoring Agents / Odorants Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2019 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Citrus sinensis / Flavoring Agents / Odorants Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2019 Type: Article Affiliation country: China