Relationships between free and esterified fatty acids and LOX-derived volatiles during ripening in apple

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Title
Relationships between free and esterified fatty acids and LOX-derived volatiles during ripening in apple
Authors
Keywords
Free fatty acid, Polar lipid, Aldehyde, LOX, Ester, Aroma, Flavor
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 112, Issue -, Pages 105-113
Publisher
Elsevier BV
Online
2015-10-29
DOI
10.1016/j.postharvbio.2015.10.009

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