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Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview

Kewen Wang, Zhenzhen Xu

2021Food Chemistry42 citationsDOI

Topics & Concepts

Orange juiceFood sciencePasteurizationOrange (colour)ChemistryFruit juiceFood processingMeat and Animal Product QualityConsumer Attitudes and Food LabelingAdvanced Chemical Sensor Technologies
Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview | Litcius