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Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and

Wentao Zhang1, Pan Dong1, Fei Lao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.

Food Chemistry
|April 9, 2019
PubMed

Keywords:
Aroma-active compoundHigh hydrostatic pressure (HHP)Keitt mangoPasteurization

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