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Cited article:

Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation

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Volatile compounds and fatty acids in oleoresins from Vanilla Planifolia Andrews obtained by extraction with supercritical carbon dioxide

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CyTA - Journal of Food 17 (1) 419 (2019)

Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

Violeta T. Pardío, Argel Flores, Karla M. López, et al.
Journal of Food Science and Technology 55 (6) 2059 (2018)

New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing

Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre and Eric Odoux
Food Research International 44 (9) 2930 (2011)

A set of data on green, ripening and senescent vanilla pod (Vanilla planifolia;Orchidaceae): anatomy, enzymes, phenolics and lipids

Jean-Marc Brillouet, Eric Odoux and Geneviève Conejero
Fruits 65 (4) 221 (2010)