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Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice
A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significant...
Autores principales: | Yang, Fan, Shi, Chunhe, Yan, Lichang, Xu, Ying, Dai, Yixin, Bi, Shuang, Liu, Ye |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703038/ https://www.ncbi.nlm.nih.gov/pubmed/36436485 http://dx.doi.org/10.1016/j.ultsonch.2022.106238 |
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