Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying.

Xie, Huanxiong; Zhao, Ru; Liu, Chunju; Wu, Yulong; Duan, Xiaojie; Hu, Jiaqi; Yang, Feifei; Wang, Haiou

Xie, Huanxiong; Zhao, Ru; Liu, Chunju; Wu, Yulong; Duan, Xiaojie; Hu, Jiaqi; Yang, Feifei; Wang, Haiou.

Afiliación

Xie H; Key Laboratory of Modern Agricultural Equipment, Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
Zhao R; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Liu C; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Wu Y; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Duan X; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Hu J; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.
Yang F; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Wang H; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.

Foods ; 11(18)2022 Sep 15.

Article en En | MEDLINE | ID: mdl-36140987

Palabras clave

hot-air drying; lemon juice vesicles; nonvolatile flavor compounds; vacuum freeze-drying; volatile flavor compounds

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China