Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.
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DOI: 10.1016/j.foodchem.2020.128117
Abstract: Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release… read more here.
Keywords: high hydrostatic; aroma compounds; juice; mango ... See more keywords