Effects of thermal and non-thermal sterilization on the quality and flavor of prune jam: An integrated analysis using E-nose, GC–MS, and GC-IMS

Food Research International 2026

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Authors: Rui Yang, Shihao Huang, Wei (Vivian) Wang, Tongle Sun, M. Ai, Xinyao Han, Langhan Zhao

DOI: 10.1016/j.foodres.2026.118656

Cited by: 4

References: 46

Fields of Study & Subjects

Microbial Inactivation Methods Bee Products Chemical Analysis Probiotics and Fermented Foods

References 46