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1Investigation of browning and antioxidant degradation in peach pulp: metabolomics insights and quality improvement strategies
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Modified atmosphere pulping Untargeted metabolomics Oxidative stress Antioxidant retention Peaches
年份：2026
2Exploring the Superiorities of Restructured Peaches During Freeze-Drying and Storage
作者：
机构：
来源：FOOD AND BIOPROCESS TECHNOLOGY
关键词： Peach fruits Restructuring Freeze-drying Physiochemical properties Storage characteristics
年份：2025
3Differences in physicochemical and functional properties of from-concentrate and not-from-concentrate apple pomace: an investigation based on different drying methods
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机构：
来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
关键词： from-concentrate apple pomace not-from-concentrate apple pomace drying technologies physicochemical properties antioxidant properties
年份：2025
4Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
作者：
机构：
来源：JOURNAL OF TEXTURE STUDIES
关键词： blanching freezing conditions microstructure textural quality water holding capacity yellow peaches
年份：2024
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