Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches

Publication date: Available online 5 June 2021Source: Food Research InternationalAuthor(s): Yunwei Niu, Jianming Deng, Zuobing Xiao, Jiancai Zhu

Source: Food Research International - June 5, 2021 Category: Food Science Source Type: research