Effects of oxygen-free low-temperature pressing on volatile compounds and nutritional quality of apricot juice analyzed by gas chromatography-ion mobility spectrometry and multivariate analysis

HUANG Donglan, BAI Yujia, FENG Zuoshan, LUO Xin, XIE Deen, ZHAO Xinmei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 397-408.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 397-408. DOI: 10.13995/j.cnki.11-1802/ts.045388

Effects of oxygen-free low-temperature pressing on volatile compounds and nutritional quality of apricot juice analyzed by gas chromatography-ion mobility spectrometry and multivariate analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 397-408 https://doi.org/10.13995/j.cnki.11-1802/ts.045388

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