Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor...

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Detalles Bibliográficos
Autores principales: Xie, Huanxiong, Zhao, Ru, Liu, Chunju, Wu, Yulong, Duan, Xiaojie, Hu, Jiaqi, Yang, Feifei, Wang, Haiou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498367/
https://www.ncbi.nlm.nih.gov/pubmed/36140987
http://dx.doi.org/10.3390/foods11182862

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498367/
https://www.ncbi.nlm.nih.gov/pubmed/36140987
http://dx.doi.org/10.3390/foods11182862

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