How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds

标题
How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 151, Issue -, Pages 40-46
出版商
Elsevier BV
发表日期
2013-11-09
DOI
10.1016/j.foodchem.2013.10.118

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