المؤلفون: Natalia Teribia (11533981), Carolien Buvé (8791022), Daniel Bonerz (11533984), Julian Aschoff (11533987), Marc E. Hendrickx (2242528), Ann M. Van Loey (8791025)

مصطلحات موضوعية: Biophysics, Medicine, Physiology, Sociology, Immunology, Infectious Diseases, Space Science, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, subsequently thermally treated, low acidic conditions, 35 ° c, preserve color would, second storage ), storage color degradation, original strawberry puree, strawberry puree stored, second storage, strawberry puree, improved color, color stability, color showed, volatile fraction, volatile characteristics, thermal processing, terpene oxides, terpene alcohols, regenerated product, quality changes

Relation: https://figshare.com/articles/journal_contribution/Acidification_of_Strawberry_Puree_Affects_Color_and_Volatile_Characteristics_during_Storage/16764256

الاتاحة: https://doi.org/10.1021/acsfoodscitech.1c00241.s001