首页|期刊导航|未来食品学报（英文）|Effect of pasteurization on characteristic aroma substances in mandarin orange(Citrus reticulata cv.Suavissima)juice

Effect of pasteurization on characteristic aroma substances in mandarin orange(Citrus reticulata cv.Suavissima)juice

Xuedan Cao Yi Li Shuangyang Chen Bing Xu Tao Feng Mengfan Zhang Lifang Sun Xiamin Lü

未来食品学报（英文）2026，Vol.6Issue(4)：604-616,13.

未来食品学报（英文）2026，Vol.6Issue(4)：604-616,13.DOI:10.1016/j.jfutfo.2025.02.002

Effect of pasteurization on characteristic aroma substances in mandarin orange(Citrus reticulata cv.Suavissima)juice

Xuedan Cao ¹Yi Li ¹Shuangyang Chen ¹Bing Xu ²Tao Feng ²Mengfan Zhang ²Lifang Sun ¹Xiamin Lü¹

作者信息

1. Zhejiang Citrus Research Institute,Taizhou 318026,China||Taizhou Key Laboratory of Fruit and Vegetable Function and Health Research,Taizhou 318026,China
2. School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201400,China
折叠

摘要

关键词

Mandarin orange juice/Pasteurization/Aroma component/Headspace solid phase microextraction/Solvent-assisted flavor evaporation

Key words

Mandarin orange juice/Pasteurization/Aroma component/Headspace solid phase microextraction/Solvent-assisted flavor evaporation

引用本文复制引用

Xuedan Cao,Yi Li,Shuangyang Chen,Bing Xu,Tao Feng,Mengfan Zhang,Lifang Sun,Xiamin Lü..Effect of pasteurization on characteristic aroma substances in mandarin orange(Citrus reticulata cv.Suavissima)juice[J].未来食品学报（英文）,2026,6(4):604-616,13.

基金项目

This work was supported by the Key Research and Development Program of Zhejiang Province(2022C02078)and the Agricultural Project of Wenzhou City(WZDLS2021-02). （2022C02078）

未来食品学报（英文）

访问量0

下载量0

段落导航