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- W2013614807 abstract "Aroma is one of the most important quality criteria of fruit and wine products. It is known, that aroma compounds are present in fruit in a free state and in the form of glycosides. In this review, the effect of glycosidases on flavour recovery from glycosides in fruit juice production and in winemaking was discussed. Copyright © 2007 John Wiley & Sons, Ltd." @default.
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- W2013614807 date "2007-01-01" @default.
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- W2013614807 title "Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review" @default.
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- W2013614807 doi "https://doi.org/10.1002/ffj.1784" @default.
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