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Investigating the factors that influence the aroma profile of Apium graveolens: A review. (2021)

First Author: Turner L

Attributed to: Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2020.128673

PubMed Identifier: 33310252

Publication URI: http://europepmc.org/abstract/MED/33310252

Type: Journal Article/Review

Volume: 345

Parent Publication: Food chemistry

ISSN: 0308-8146