Ultrasonic treatment maintains the flavor of the melon juice

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC–MS) and gas chromatography-ion mobi...

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Detalles Bibliográficos
Autores principales: Liu, Xiao, Zhang, Chao, Wang, Hui, Wang, Yubin, Zhu, Danshi, Liu, He
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826901/
https://www.ncbi.nlm.nih.gov/pubmed/36603464
http://dx.doi.org/10.1016/j.ultsonch.2022.106284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826901/
https://www.ncbi.nlm.nih.gov/pubmed/36603464
http://dx.doi.org/10.1016/j.ultsonch.2022.106284

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