Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC–MS, and GC-IMS

Food Chemistry 2026

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Authors: Rui Yang, Shiao Huang, Wei Wang, Tangle Sun, Mangun Ai, Xinyao Han, Langhan Zhao

DOI: 10.1016/j.foodchem.2026.148571

Cited by: 5

References: 50

Fields of Study & Subjects

Microbial Inactivation Methods Edible Oils Quality and Analysis Bee Products Chemical Analysis

References 50