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Effects of thermal and non-thermal processing technologies on physicochemical stability, nutritional quality, and

Ruyu Shangguan1, Xinru Nie2, Huiling Li1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food Chemistry: X
|July 12, 2026
PubMed

Keywords:
Flavor profileMelon juiceNutritional qualityPhysicochemical stabilityThermal and non-thermal processing

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