Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|2|C218-C227

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.2, 2015-02, pp. : C218-C227

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