Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131953
Abstract: The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared… read more here.
Keywords: strawberry flavor; hydrogen nanobubble; water; nanobubble water ... See more keywords