Progress of research on the effect of different antioxidants on the aroma quality of non-concentrated reduced apple juice

doi:10.13995/j.cnki.11-1802/ts.029071

LIU Hui, ZHAO Pengtao, WANG Xiaoyu, ZHAO Jianrong, CAO Xiaomeng, MENG Yonghong, GUO Yurong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 294-300.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 294-300. DOI: 10.13995/j.cnki.11-1802/ts.029071

Progress of research on the effect of different antioxidants on the aroma quality of non-concentrated reduced apple juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 294-300 https://doi.org/10.13995/j.cnki.11-1802/ts.029071

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Received	Revised	Published
2021-08-25	2021-10-15	2022-06-25
Issue Date
2022-07-15

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