Physicochemical Properties and Volatile Flavor Compounds of Unripe Peach Sugaring Solutions with Pectinase
Author:
Affiliation:
1. GyeongSangbuk-do Government Public Institute of Health & Environment
2. School of Food Science and Biotechnology, Kyungpook National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-11-1197.pdf
Reference23 articles.
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3. Antioxidant Determinations by the Use of a Stable Free Radical
4. Do YS, Whang HJ, Ku JE, Yoon KR. Organic acids contents of the selected Korean apple cultivars. J Korean Soc Food Sci Nutr. 2005. 37:922-927.
5. Quality Changes in Unripe Peaches Jangachi according to Cultivar during Storage
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