Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization
This study delved into the impacts of five color fixatives (β-cyclodextrin, citric acid, calcium chloride, phytic acid, and ascorbic acid) on the color and flavor attributes (taste and volatile compounds) of whole mango juice (WMJ) subjected to high temperature sterilization (HTS). To uncover the un...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-009.pdf |
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