Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis
Abstract Aroma compounds play important roles in juice flavor, and how some typical aroma compounds are affected by the processing techniques, in general, has not been unified. Thus, in this study meta‐analysis was used to evaluate the effects of the most widely used thermal (thermal pasteurization...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-12-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12034 |