2023
DOI: 10.1155/2023/1215791
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Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Dongjie Liu,
Ningjing Zhou,
Chiara Sanmartin
et al.

Abstract: Low-pressure plasma (LPP) treatment was implemented as a nonthermal technology to preserve the organoleptic and nutritional qualities of lyophilized lemon slices. Effects of LPP treatment on the basic quality and flavor characteristics of lyophilized lemon slices stored for 7 d were evaluated. Fresh lyophilized lemon slices were prepared as a reference. The total titratable acids and sugars were in the range of 1.00∼1.11 mg/mL and 190.21∼197.37 mg/mL. The total phenolic content and Vc gradually decreased durin… Show more

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