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Qualities and Aroma of Watermelon Juice during Storage at 4℃

文献类型: 会议论文

第一作者: Yu-bin WANG

作者: Yu-bin WANG 1 ; Yue MA 1 ; Xiao-yan ZHAO 1 ; Chao ZHANG 1 ;

作者机构: 1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences

关键词: Watermelon;Pasteurization;Ultra High temperature;Aroma

会议名称: International Conference on Biomedical and Biological Engineering

主办单位:

页码: 572-579

摘要: The watermelon juice was pasteurized by the ultra-high temperature treatment, and stored at 4℃ for 2 weeks. The ultra-high temperature reduced the initial microbial counts of the watermelon juice. The aroma of the watermelon juice was reduced during the storage at 4℃ for 2 weeks. The typical volatiles were reduced from 52.1% to 37.2% during the storage.

分类号: Q81-53

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