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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...
| Autores principales: | , , , , , |
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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/PMC9826901/ https://www.ncbi.nlm.nih.gov/pubmed/36603464 http://dx.doi.org/10.1016/j.ultsonch.2022.106284 |