Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing

© All Rights Reserved. The purpose of this study was to determine the changes of textural properties and flavor profiles of lychee after high pressure processing. It was found that the firmness values of pressurized lychee decreased with increasing pressure levels, temperatures and processing times,...

Full description

Saved in:
Bibliographic Details
Main Authors: C. Phanchaisri, P. Chaikham
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85024128600&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46286
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University