The volatile compounds could be formed from multiple precursor nutrients, such as fatty acids, amino acids, and carotenoids [ 46 , 47 ], and volatile derivatives from carotenoids exert a highly significant contribution to the odor of fruits and flowers.
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Promoting Circular Economy by Leveraging Annatto Byproducts from <i>Bixa orellana</i> L. into Sustainable Antioxidant Food Packaging.
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