Influence of multiple environmental factors on the quality and flavor of watermelon juice
Author:
Affiliation:
1. Beijing Engineering and Technology Research Center of Food Additives
2. School of Food and Chemical Engineering
3. Beijing Technology and Business University (BTBU)
4. Beijing 100048
5. China
Abstract
Environmental factors (heat, pH, oxygen, light) can induce significant quality changes in watermelon juice during processing.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA01533G
Reference47 articles.
1. Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry
2. Consumption of Watermelon Juice Increases Plasma Concentrations of Lycopene and β-Carotene in Humans
3. Watermelon as a potential fruit snack
4. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures
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