Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis-Reference-Cited by-同舟云学术

Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis

Published:2022-12 Issue:3-4 Volume:1 Page:289-297
ISSN:2770-2081
Container-title:Food Bioengineering
language:en
Short-container-title:Food Bioengineering

Author:

Cheng Chuanxiang¹,Wu Yiwen¹,Yue Jin¹²^ORCID

Affiliation:

1. Key Laboratory of Urban Agriculture, Bor S. Luh Food Safety Research Center, SJTU‐OSU Innovation Center for Environmental Sustainability, Ministry of Agriculture Shanghai Jiao Tong University Shanghai China

2. Sichuan Research Institute Shanghai Jiao Tong University Chengdu China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fbe2.12034

Reference59 articles.

1. Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

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4. Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

5. An Updated Systematic Review and Meta-Analysis of the Efficacy of Vitamin D Food Fortification

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