Characterization of odor-active volatile compounds of jambolan [<i>Syzgium cumini</i> (L.) Skeels] wine.

Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine.

Pino, Jorge A; Espinosa, Sixsy; Duarte, Cira.

Affiliation

Pino JA; Department of Aromas, Food Industry Research Institute, Carretera a Guatao km 3 ½, POB 19200, Havana, Cuba.
Espinosa S; Department of Foods, Pharmacy and Food Institute, Havana, Cuba.
Duarte C; Department of Foods, Pharmacy and Food Institute, Havana, Cuba.

J Food Sci Technol ; 59(4): 1529-1537, 2022 Apr.

Article in En | MEDLINE | ID: mdl-35250076