Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
The purpose of this study was to determine the changes of textural properties and flavor profiles of lychee after high pressure processing. It was found that the firmness values of pressurized lychee decreased with increasing pressure levels, temperatures and processing times, in particular lychee p...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Journal Contribution |
| Hizkuntza: | English |
| Argitaratua: |
2018
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| Gaiak: | |
| Sarrera elektronikoa: | http://agris.upm.edu.my:8080/dspace/handle/0/15002 |
| Etiketak: |
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