Effects of cinnamic acid treatment on aroma of Kyoho grape during low temperature storage
[Objective] Kyoho grape (Vitis vinifera×V. labrusca) is highly favored by consumers for its unique flavor, and the quality of aroma is one of the key factors determining its flavor and thus acceptance. During the stage of Kyoho grape berries, the internal aroma components undergo a series of complex...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
Editorial Office of Journal of Fruit Science
2025-06-01
|
| Series: | Guoshu xuebao |
| Subjects: | |
| Online Access: | http://fruitsci.zzgss.cn/english/upload/down/month_2506/250620250617.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|