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Beyond microbial control: Effects of short-time superheated steam on storage quality and aroma-active volatiles in

Jingyu Gao1,2, Sifan Wei1,2, Mo Li1,2

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.

Food Chemistry: X
|October 10, 2026
PubMed

Keywords:
Fresh-cut appleStorage qualitySuperheated steamVolatile compounds

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