Order Article Reprints

Xie H, Zhao R, Liu C, Wu Y, Duan X, Hu J, Yang F, Wang H. Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying. Foods. 2022; 11(18):2862. https://doi.org/10.3390/foods11182862

Xie, Huanxiong, Ru Zhao, Chunju Liu, Yulong Wu, Xiaojie Duan, Jiaqi Hu, Feifei Yang, and Haiou Wang. 2022. "Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying" Foods 11, no. 18: 2862. https://doi.org/10.3390/foods11182862

Xie, H., Zhao, R., Liu, C., Wu, Y., Duan, X., Hu, J., Yang, F., & Wang, H. (2022). Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying. Foods, 11(18), 2862. https://doi.org/10.3390/foods11182862