A hami melon flavor creation
Author:
Affiliation:
1. Shanghai Institute of Technology, China
2. ShangHai LanHic Biotech, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference24 articles.
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3. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice;Chen J.;Journal of Agricultural and Food Chemistry,2009
4. Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices;Erkmen O.;Food Science and Technology.,2021
5. New insights into reproductive development in melon (Cucumis melo L.);Grumet R.;International Journal of Plant Developmental Biology,2007
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