Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine.

Foods · 2024 · PMC11312179 · PMID 39123657

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an increasing trendno p-value reported

In particular, at pressures of 100 and 200 MPa, the ester content showed an increasing trend with the extension of the treatment time.

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