Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes
- 1 January 2021
- journal article
- research article
- Published by Elsevier in Food Research International
- Vol. 139, 109841
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Shaanxi Province
- National Natural Science Foundation of China
- Fundamental Research Funds for the Central Universities
This publication has 40 references indexed in Scilit:
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