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Journal of Food Quality
Volume 2018, Article ID 9242675, 7 pages
Research Article

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, 50 Zhanghua Rd, Haidian District, Beijing, China

Correspondence should be addressed to Chao Zhang; gro.vcren@oahcgnahz

Received 12 September 2017; Revised 4 January 2018; Accepted 16 January 2018; Published 20 February 2018

Academic Editor: Hüseyin Erten

Copyright © 2018 Yubin Wang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yubin Wang, Wu Li, Yue Ma, Xiaoyan Zhao, and Chao Zhang, “Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice,” Journal of Food Quality, vol. 2018, Article ID 9242675, 7 pages, 2018.