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Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC-MS and

Wan Qing Li1, Hui Liu2, Yu Rong Guo3

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China.

Food Chemistry
|September 25, 2024
PubMed

Keywords:
AromaNFC apple juiceNMRPartition coefficientPectin

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