Journal of Food Quality / 2018 / Article / Fig 5

Research Article

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Figure 5

Effect of treatments on the distribution of the volatile chemical structure (a) and the content of the typical volatiles (b) and of the watermelon juice. UHT: ultrahigh temperature; LTLT: low temperature long time; HTST: high temperature short time.
(a)
(b)

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