Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 441-444

  Baek, H H ^a   Cadwallader, K R ^b  

^a Dankook University   (South Korea)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Aroma; Furaneol; Glycosidically bound; Muscadine grape; O aminoactophenone

Indexed keywords

VITIS ROTUNDIFOLIA; VITIS SP.;

EID: 0033064641     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15059.x     Document Type: Article

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