Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process.

作者: Lu Wang , Weili Deng , Peng Wang , Wencheng Huang , Jiamin Wu

DOI: 10.1111/1750-3841.15108

关键词:

摘要: … The comprehensive analysis of aroma relevant compounds and enzyme activities was … aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing. …

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