Synergistic effects of ultrasound and β‐ d ‐glucosidase in aroma of orange juice
Author:
Affiliation:
1. College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15671
Reference43 articles.
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4. Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage
5. Identification of characteristic aroma compounds in red bean corruption fermented by mixed strain;Cui X. H.;Food and Fermentation Industry,2017
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