Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共9页
• 作者

  Raíssa Bittar Mastello; Natália Soares Janzantti; Ant?nio Bisconsin-Júnior; Magali Monteiro;

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• 作者单位

  S?o Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Food and Nutrition;

  S?o Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology;

  S?o Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Food and Nutrition;

  S?o Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Food and Nutrition;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  HS-SPME; Orange juice; HHP processing; Volatile compounds; Sensory acceptance; PCA;

  机译：HS-SPME;橙汁;HHP加工;挥发性化合物;感官验收;PCA;