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630 积分 2026-03-26 加入
Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices
1个月前
已完结
Effect of non–thermal plasma on physiochemical properties, antioxidant activities, morphological and crystalline structures of red dragon fruit (Hylocereus polyrhizus) juice during storage
1个月前
已完结
Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices
1个月前
已完结
Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception
1个月前
已完结
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
1个月前
已完结
Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage
1个月前
已完结
Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study
1个月前
已完结
Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics
1个月前
已完结
Hurdle Technologies Using Ultraviolet Irradiation as Preservation Strategies in Fruit Juices: Effects on Microbial, Physicochemical, and Sensorial Qualities
1个月前
已完结
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
1个月前
已完结
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