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Effect of ultrahigh temperature treatment on qualities of watermelon juice

Yubin Wang1,2,3, Xiaofei Guo2,3, Yue Ma1,2,3

  • 1Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China.

Food Science & Nutrition
|June 8, 2018
PubMed

Keywords:
(E,Z)‐2,6‐nonadienalalcohol dehydrogenasemicrobial coloniespolyphenoloxidaseultrahigh temperaturewatermelon

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