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Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural

Guowei Li1, Yu Shi1, Jie Shi1

  • 1Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, People's Republic of China.

Food Chemistry: X
|March 19, 2026
PubMed

Keywords:
Carrot preservesChemical compositionMaillard reactionNon-enzymatic browningTexture propertiesVolatile compounds

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