Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction

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DOI:10.1016/j.foodchem.2025.145821
作者：Xin Pan ,&nbsp;Shuang Bi ,&nbsp;Yingying Xu ,&nbsp;Yanpei Cai ,&nbsp;Fei Lao ,&nbsp;Jingya Ai ,&nbsp;Wenjiang Dong ,&nbsp;Jihong Wu
文献类型：期刊论文
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Elsevier

Abstract：Volatile sulfur compounds are recognized as primary contributors to the off-flavors in many heat-sterilized juices, affecting their commercial appeal. The influence of three muskmelon pectin

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