Comparative effects of ultra-high pressure, ultra-high temperature, and thermal pasteurization processing on the flavor characteristics and nutritional components of freshly squeezed Hami melon juice

Food Chemistry 2026

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Authors: Jinxiao Cheng, Yining Xia, Xinli Geng, Lingling Pang, Di Shen, Limei Li, Yifan Gu, Yanfang Pan

DOI: 10.1016/j.foodchem.2025.147839

Cited by: 4

References: 40

Fields of Study & Subjects

Microbial Inactivation Methods Food Drying and Modeling Listeria monocytogenes in Food Safety

References 40