Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

<div>Effect of thermal treatments on the color (a) and soluble solid content (b) of the watermelon juice. UHT: ultrahigh temperature; LTLT: low temperature long time; HTST: high temperature short time.</div>

Journal of Food Quality

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Figure 2

Figure 2: Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice 