Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing.
Jesús García-ParraFrancisco González-CebrinoRosario RamírezPublished in: Journal of the science of food and agriculture (2020)
HPT processing is an effective technology for the preservation of the original aroma of low acid vegetables such as pumpkin. © 2020 Society of Chemical Industry.