Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon ( Cucumis melo L. var. reticulatus naud.) juice
Author:
Affiliation:
1. Department of Food Science and Engineering Xinjiang Institute of Technology Aksu China
2. Food College Shihezi University Shihezi China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1406
Reference47 articles.
1. Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice
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4. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method
5. Enzymic hydrolysis of fatty acids in orange juice phospholipids
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