Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.
- DOI
- 10.1016/j.foodchem.2025.144693
- Published
- 2025 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.144693,
title = {Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.},
author = {Yan Y and Wang P and He W and Tian H and Geng J and Zhang R and Zhan P},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.144693},
url = {https://doi.org/10.1016/j.foodchem.2025.144693}
}RIS
TY - JOUR TI - Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis. AU - Yan Y AU - Wang P AU - He W AU - Tian H AU - Geng J AU - Zhang R AU - Zhan P PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.144693 UR - https://doi.org/10.1016/j.foodchem.2025.144693 ER -
APA
Y, Y., P, W., W, H., H, T., J, G., R, Z., & P, Z. (2025). Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.144693
Source records
- pubmed · retrieved 2026-09-26T18:26:28.506Z