2015
DOI: 10.11002/kjfp.2015.22.3.421d
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Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments

Abstract: Oriental melon (Cucumis melo L. var. makuwa) has been widely consumed as various processed foods, such as dried products, jelly, wine, juice, and vinegar, in Asian countries. In fruit processing, blanching and pressure treatments affect its quality, such as antioxidant activities, sensory characteristics, and etc. This study was conducted to evaluate the effects of blanching and pressure pre-treatments on oriental melon wine-making (BP, blanching and pressure filtration; BNP, blanching and non-pressure filtrat… Show more

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