E-viri
Recenzirano
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Sarry, Jean-Emmanuel; Günata, Ziya
Food chemistry, 2004, Letnik: 87, Številka: 4Journal Article
Following a brief look at the structure and occurrence of glycosidic flavour precursors in plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of relevant glycosidases, as well as endogenous and exogenous glycosidases affecting flavour release in plants, in fruit juice processing and in winemaking. The constraints for technological applications and future prospects are discussed.
