Ultrasonic treatment maintains the flavor of the melon juice

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Updated: Aug 13, 2026

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

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Xiao Liu1, Chao Zhang2, Hui Wang2

  • 1College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.

Ultrasonics Sonochemistry
|January 5, 2023
PubMed

Keywords:
Flavor enhancementGC-IMSGC–MSMelon juiceUltra-high pressureUltrasonic

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