Effects of different concentration techniques on color and volatile components of longan concentrated juice

doi:10.13995/j.cnki.11-1802/ts.027452

ZHANG Zixi, MIAO Yanlong, XIAO Yitong, WANG Kai, ZHAO Lei, HU Zhuoyan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 84-89.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 84-89. DOI: 10.13995/j.cnki.11-1802/ts.027452

Effects of different concentration techniques on color and volatile components of longan concentrated juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 84-89 https://doi.org/10.13995/j.cnki.11-1802/ts.027452

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Received	Revised	Published
2021-03-21	2021-05-17	2022-03-25
Issue Date
2022-04-25

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