Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating

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DOI:10.1016/j.foodchem.2022.134141
作者：Min-Ju Kim , Hyeon-Hee Park , BoKyung Moon , Sang Mi Lee , Young-Suk Kim
文献类型：期刊论文
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Abstract：The formation and mitigation of furan in pumpkin puree (PP) were studied during the complete process of producing PP. The content of furan was determined using headspace solid-phase microext

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