Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages
In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2:...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8873835 |
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