Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds

dc.creatorUbeda C.
dc.creatorCallejón R.M.
dc.creatorTroncoso A.M.
dc.creatorMorales M.L.
dc.creatorGarcia-Parrilla M.C.
dc.date.accessioned2020-09-02T22:29:26Z
dc.date.accessioned2022-11-08T20:19:56Z
dc.date.available2020-09-02T22:29:26Z
dc.date.available2022-11-08T20:19:56Z
dc.date.created2020-09-02T22:29:26Z
dc.date.issued2014
dc.identifier26, , 381-388
dc.identifier14668564
dc.identifierhttps://hdl.handle.net/20.500.12728/6454
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5143377
dc.languageen
dc.publisherElsevier Ltd
dc.subjectFruit processing
dc.subjectGlycosidic aroma precursor
dc.subjectStrawberry
dc.subjectVolatile compound
dc.subjectAromatic compounds
dc.subjectAromatization
dc.subjectEconomics
dc.subjectOdors
dc.subjectTechnology transfer
dc.subjectVolatile organic compounds
dc.subjectAromatic substances
dc.subjectBound aroma compounds
dc.subjectFruit processing
dc.subjectGlycosidic aroma precursor
dc.subjectIndustrial production
dc.subjectProduction process
dc.subjectStrawberry
dc.subjectVolatile compounds
dc.subjectFruits
dc.subjectFragaria x ananassa
dc.titleInfluence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds
dc.typeArticle


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