Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2834-2843

  Yang, Zi Yu ^a   Ren, Jing Nan ^a   Dong, Man ^a   Tai, Ya Nan ^a   Yang, Shu Zhen ^a   Shao, Jin Hui ^a   Pan, Si Yi ^a   Fan, Gang ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; BENZOIC ACID; FRUIT JUICES; MASS SPECTROMETRY; ODORS; ORGANIC ACIDS;

AMBERLITE XAD-2; BETA GLUCOSIDASE; BOUND AROMA COMPOUNDS; CHROMATOGRAPHY-MASS SPECTROMETRY; FOOD INDUSTRIES; PHYSICOCHEMICAL CHARACTERISTICS; RASPBERRY JUICES; SOLID-PHASE MICROEXTRACTION;

FOOD STORAGE;

EID: 84953368937     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12534     Document Type: Article

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