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Abstract
β‐Glucosidase is a key enzyme that hydrolyzes nonvolatile glycosylated precursors of aroma compounds and enhances the organoleptic quality of wines. In this study, a novel β‐glucosidase from Hanseniaspora uvarum Yun268 was localized, purified, and characterized. Results indicated that β‐glucosidase activity was mainly distributed within the cells. After purification via ammonium sulfate...
Abstract
Kiwifruit contains abundant nutritive compounds and is highly favored by the consumers worldwide. Therefore, detailed metabolic profiling is important to provide theoretic basis for the improvement of kiwifruit quality. In this study, the levels of volatiles, carotenoids, and mineral elements in the flesh of 17 kiwifruit accessions were evaluated. Acids and esters were the main volatiles...
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