Effects of post-harvest processing techniques on the content of sulfur-containing compounds in fruit and vegetable produce and product flavor: a review.

求助中 10 由 sfd 发布于 2026/9/10 21:34:12

DOI:10.1080/10408398.2025.2584472
作者：Yongkang Xie,?Dengwen Lei,?Yan Zhao,?Junhao Han,?Yanhong Liu,?Ziyi Yang,?Jiale Guo
文献类型：期刊论文
补充材料：只需要正文

Taylor & Francis

Abstract：Flavor components are vital to the sensory quality, nutritional value, and marketability of fruits and vegetables, with sulfur-containing compounds like thioethers and mercaptans playing a s

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