Article Versions Notes

Zhang W, Li X, Wang X, Li H, Liao X, Lao F, Wu J, Li J. Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods. 2024; 13(10):1574. https://doi.org/10.3390/foods13101574

Zhang, Wentao, Xuejie Li, Xuzeng Wang, He Li, Xiaojun Liao, Fei Lao, Jihong Wu, and Jian Li. 2024. "Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice" Foods 13, no. 10: 1574. https://doi.org/10.3390/foods13101574

Zhang, W., Li, X., Wang, X., Li, H., Liao, X., Lao, F., Wu, J., & Li, J. (2024). Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods, 13(10), 1574. https://doi.org/10.3390/foods13101574