Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
Authors
Keywords
Keitt mango, Aroma-active compound, High hydrostatic pressure (HHP), Pasteurization
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