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April 1, 1991Journal of Agricultural and Food Chemistry

Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca)

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Authors

GKGerhard KrammerNovartis (Switzerland)PWPeter WinterhalterTechnische Universität Braunschweig MSMelanie Schwab

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Cite This Study

Krammer et al. (1991) studied this question.

synapsesocial.com/papers/6a70cc1fe71d69abee08db7e https://doi.org/10.1021/jf00004a032

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