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Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice |
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| Institution: | Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China |
| Abstract: | |
| Keywords: | Watermelon juice Ultrasonic treatment Molecular sensory science Flavor |
| 本文献已被 ScienceDirect 等数据库收录！ | |