Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry.

Zhu, Lin; Liang, Xianrui; Lu, Yushuang; Tian, Shiyi; Chen, Jie; Lin, Fubin; Fang, Sheng

Zhu, Lin; Liang, Xianrui; Lu, Yushuang; Tian, Shiyi; Chen, Jie; Lin, Fubin; Fang, Sheng.

Afiliação

Zhu L; School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Liang X; Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China.
Lu Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Tian S; School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Chen J; School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Lin F; School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Fang S; School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.

Foods ; 10(10)2021 Oct 04.

Article em En | MEDLINE | ID: mdl-34681411

Palavras-chave

anthocyanins; aroma profiles; blueberry; freeze-thaw cycles; gas chromatography-mass spectrometry; hot-air drying

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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