How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds
To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were perfo...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/15427 |