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Xiao Fu

affiliation not provided to SSRN

SCHOLARLY PAPERS

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Scholarly Papers (1)

1.

Effects of Sterilization on Maillard Reaction Intermediate Products and Aroma Quality of Apple Juice: Comparison of HPP and Pasteurization

Number of pages: 35 Posted: 27 Oct 2025
Shaanxi Normal University, Shaanxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University - Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China (MOE) and Shaanxi Normal University - College of Food Engineering and Nutritional Science
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Abstract:

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HPP, Apple juice, Aroma, Maillard reaction products, α-dicarbonyl compounds