Influence of different processing methods on the physicochemical properties and volatile components of Li Guang preserved apricots

ZHANG Yanan, BAI Yujia, FENG Zuoshan, DUAN Jihua, KONG Xiangyue, FANG Qiang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 282-290.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 282-290. DOI: 10.13995/j.cnki.11-1802/ts.038302

Influence of different processing methods on the physicochemical properties and volatile components of Li Guang preserved apricots

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(5): 282-290 https://doi.org/10.13995/j.cnki.11-1802/ts.038302

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