Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
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Published:2024-09
Issue:
Volume:191
Page:114688
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Cai WenchaoORCID,
Fei Liyue,
Zhang Dongsheng,
Ni Hui,
Peng Bo,
Zhao Xinxin,
Zhang Qin,
Tang Fengxian,
Zhang Yan,
Shan ChunhuiORCID
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