Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
Author:
Funder
R+D+I National Plan of the Spanish Ministry of Education and Science (MEC)
CSIC
QUIMAPRES
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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2. Optimization of the analysis of flavor volatile compounds by liquid−liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes;Aubert;Journal of Agricultural and Food Chemistry,2005
3. Use of high pressure treatment to prolong the postharvest life of mume fruit (Prunus mume);Baba;Acta Horticulturae,2003
4. High pressure processing of Australian navel orange juices: sensory analysis and volatile flavor profiling;Baxter;Innovative Food Science & Emerging Technologies,2005
5. Hyperbaric storage at and above room temperature of a highly perishable food;Fidalgo;Food and Bioprocess Technology,2014
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