Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis

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DOI:10.1016/j.foodchem.2025.144693
作者：Yuzhe Yan , Peng Wang , Wanying He , Honglei Tian , Jingzhang Geng , Runguang Zhang , Ping Zhan
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Flavor deterioration during juice processing limits industrial-scale pomegranate juice (PJ) production. To evaluate the effects of thermal and non-thermal processing on PJ flavor, three samp

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