Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods

Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

N Konar, I Palabiyik, OS Toker, O Sagdic - Trends in food science & …, 2016 - Elsevier
Background Chewing gum has an amazing statistics. The entire industry is worth $25 billion
and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 …
被引用次数：85 相关文章 所有 11 个版本
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[HTML][HTML] Harvesting the biosynthetic machineries that cultivate a variety of indispensable plant natural products

CR Vickery, JJ La Clair, MD Burkart, JP Noel - Current opinion in chemical …, 2016 - Elsevier
Highlights•Overview of value of understanding plant natural product pathways.•Role of
prenyltransferases in plant natural product biosynthesis.•Recent discoveries of enzymes …
被引用次数：23 相关文章 所有 12 个版本
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Alteração da Composição do Aroma do Coentro Desde da Sua Colheita Até ao Produto Final Embalado e Comparação com Diferentes Variedades de Coentro

LSG Alves - 2016 - search.proquest.com
ALTERAÇÃO DA COMPOSIÇÃO DO AROMA DO COENTRO DESDE DA SUA COLHEITA
ATÉ AO PRODUTO FINAL EMBALADO E COMPARAÇÃO COM DIFERENT Page 1 …
相关文章 所有 2 个版本