Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice
Longying Pei(Xinjiang Institute of Engineering), Jiluan Chen(Jiangsu University), Buhailiqiemu Abudureheman(Xinjiang Institute of Engineering), Xiaoyu Wang(Ministry of Education of the People's Republic of China), Heng Zhang(East China University of Science and Technology), Heng Xu(Xinjiang Institute of Engineering), Luping Liu(Xinjiang Institute of Engineering), Luxi Jiang(Zhejiang Provincial People's Hospital), Manli Liu(Xinjiang Institute of Engineering), Wei Liu(Dezhou University)
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