Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice

Published 2021 View Full Article

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Title
Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice
Authors
Keywords
Melon juices, Glucose oxidase, Aroma quality, Volatile sulfide compounds, Release
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 131166
Publisher
Elsevier BV
Online
2021-09-20
DOI
10.1016/j.foodchem.2021.131166

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