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Updated: Jul 4, 2025

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不同灭菌方法对甘汁的外观,成分和风味的影响

Ronghua Chen1, Min Yu1, Bo Jiang1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China.

Journal of food science
|February 8, 2024
PubMed
概括

消毒 (PTG) 更好地保留了甘汁 (SCJ) 的风味和外观,而不是高温,高压 (HTHP) 自动封装. 在HTHP中改变SCJ.

关键词:
构成组合的组成.味道 味道 味道 味道酸是什么 酸是什么绝育方法是一种绝育方法.甘果汁是甘中的一种果汁.

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