Effect of extraction and sterilization method on the volatile components and aroma of lotus root juice

doi:10.13995/j.cnki.11-1802/ts.027688

GU Yanyang, NIU Liying, LI Dajing, LIU Chunquan, XIAO Lixia

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 117-125.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 117-125. DOI: 10.13995/j.cnki.11-1802/ts.027688

Effect of extraction and sterilization method on the volatile components and aroma of lotus root juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 117-125 https://doi.org/10.13995/j.cnki.11-1802/ts.027688

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Received	Revised	Published
2021-04-11	2021-06-30	2022-04-15
Issue Date
2022-04-27

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