Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables.

Front Nutr

Department of Food, Faculty of Chemistry, Universidad Autónoma del Estado de México, Toluca, Mexico.

Published: September 2024

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11417018PMC
http://dx.doi.org/10.3389/fnut.2024.1427857DOI Listing

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