Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS

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DOI:10.1016/j.foodchem.2024.142599
作者：Manjun Zhang, Chunli Zhou, Wei Su, Renqin Tan, Long Ma, Wenhui Pan, Wen Li
文献类型：期刊论文
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Elsevier

Abstract：In this study, the dynamic effects of ultrasonic treatment (0–400 W) on the volatile flavor compounds of pumpkin juice under different storage periods were investigated systematically using

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