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Updated: Jun 1, 2025

Fruit Volatile Analysis Using an Electronic Nose
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在加工成缩剂过程中,石榴汁的挥发性,关键气味和生物活性特性发生变化

Eda Salman1, Gamze Guclu1, Zeynep Yaren Pehlivan1

  • 1Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye.

Food chemistry
|January 17, 2025
PubMed
概括

石榴汁的加工会影响香味和生物活性化合物. 度显著增加了总含量和抗氧化活性,但减少了关键的气味,突出了果汁生产中的权衡.

关键词:
抗氧化剂活性 抗氧化剂活性芳香活性化合物 芳香活性化合物嗅觉测量是一种嗅觉测量.石榴果汁就是这样的.

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