High-pressure treatment enhanced aromatic compound concentrations of melon juice and its mechanism

INTRODUCTION: The flavor deterioration blocks the development of melon juice. METHODS: The effects of ultra-high temperature (UHT) and high pressure (HP) treatments on the aromatic compound concentrations of melon juice and their mechanisms were explored with fresh juice as the control. RESULTS: A t...

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Detalles Bibliográficos
Autores principales: Liu, Xiao, Wang, Ruiqi, Liu, He, Wang, Yubin, Shi, Yue, Zhang, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9752002/
https://www.ncbi.nlm.nih.gov/pubmed/36532540
http://dx.doi.org/10.3389/fnut.2022.1052820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9752002/
https://www.ncbi.nlm.nih.gov/pubmed/36532540
http://dx.doi.org/10.3389/fnut.2022.1052820

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