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Aroma metabolic remodeling during yellow peach canning: Key aroma-active compounds, precursor conversion, and

Ying Xu1, Donghao Zhang2, Wenjiang Dong3

  • 1College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing 100083, PR China.

Food Chemistry
|September 17, 2025
PubMed

Keywords:
Aroma precursorsAroma-active compoundsCanned yellow peachFormation mechanismThermal processing

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