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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage

Işıl Gürsul Aktağ1, Vural Gökmen1

  • 1Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey.

Food Chemistry
|March 24, 2020
PubMed

Keywords:
5-HydroxymethylfurfuralFruit juicesMulti-response kinetic modellingSugar degradationsα-Dicarbonyl compounds

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