Sign Up to like & get
recommendations!
1
Published in 2022 at "Foods"
DOI: 10.3390/foods11182862
Abstract: Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on…
read more here.
Keywords:
amino acids;
lemon juice;
flavor compounds;
juice vesicles ... See more keywords