Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava

In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid...

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Detalles Bibliográficos
Autores principales: Chen, Xiaowei, Xu, Yujuan, Wu, Jijun, Yu, Yuanshan, Zou, Bo, Li, Lu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858270/
https://www.ncbi.nlm.nih.gov/pubmed/36673422
http://dx.doi.org/10.3390/foods12020330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858270/
https://www.ncbi.nlm.nih.gov/pubmed/36673422
http://dx.doi.org/10.3390/foods12020330

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