How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds
Yi Xiu Xu, Min Zhang, Zhong Xiang Fang, Jin Cai Sun, Ying Qiang Wang
Food Chemistry | ELSEVIER SCI LTD | Published : 2014
Awarded by National Sparking Plan Project of China
The authors express their acknowledgements to the National Sparking Plan Project of China for supporting the research under the contract No. 2008GA701003. The authors also thank Mr. Nahidul Islam for his assistance during the preparation of this paper.