Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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2. Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Food Chemistry,2009
3. Preservation of foods with pulsed electric fields;Barbosa-Cánovas,1998
4. Volatile changes in cantaloupe during growth, maturation and in stored fresh-cuts prepared from fruit harvested at various maturities;Beaulieu;Journal of the American Society for Horticultural Science,2006
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