Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice

High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds and their precursors while maintaining quality. We investigated the changes and correlations of volatile compounds, related enzyme activities and precurso...

Descripción completa

Detalles Bibliográficos
Autores principales: Pei, Longying, Liu, Wei, Jiang, Luxi, Xu, Heng, Liu, Luping, Wang, Xiaoyu, Liu, Manli, Abudureheman, Buhailiqiemu, Zhang, Heng, Chen, Jiluan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10667450/
https://www.ncbi.nlm.nih.gov/pubmed/38024363
http://dx.doi.org/10.3389/fnut.2023.1285590

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10667450/
https://www.ncbi.nlm.nih.gov/pubmed/38024363
http://dx.doi.org/10.3389/fnut.2023.1285590

Ejemplares similares