Content variations in compositions and volatile component in jujube fruits during the blacking process

Dried jujube (Ziziphus jujuba) was incubated at high temperature and humidity for 96 hr in blacking process and sampled every 12 hr. Results showed that the saccharose reduced from 195.6 to 3.1 g/kg rapidly in 24 hr. The total acid content was mild with 8.82 g/kg and increased to 23.45 g/kg by 177.2...

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Detalles Bibliográficos
Autores principales: Sun, Xin, Gu, Duanyin, Fu, Quanbin, Gao, Lin, Shi, Chuan, Zhang, Rentang, Qiao, Xuguang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475740/
https://www.ncbi.nlm.nih.gov/pubmed/31024712
http://dx.doi.org/10.1002/fsn3.973

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475740/
https://www.ncbi.nlm.nih.gov/pubmed/31024712
http://dx.doi.org/10.1002/fsn3.973

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