Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (<i>Cucumis melo</i> L. var. reticulatus naud.) juice.

As shown in Table 4 , after the fresh melon juice was treated at 400 MPa, palmitic, linoleic, and α‐linolenic acids all showed a decreasing trend ( p < .05) while oleic acid and palmitoleic acid have nonsignificant change.

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