Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)

@article{Kai2017EffectsOC,
  title={Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)},
  author={Chen Kai and Gao Lei and Qiong Li and Huan Li and Yanyan Zhang},
  journal={Food Science and Technology International},
  year={2017},
  volume={37},
  pages={578-584}
}
The jujube is mainly distributed in the subtropical and tropical regions of China and America (Wu et al., 2012). It is commonly used in folklore medicine to cure various diseases (Chen et al., 2015). Chinese jujube (Zizyphus jujuba Miller) is indigenous to China and has a history spanning over 4000 years (Li et al., 2009). In recent years, the yearly output of fresh Chinese jujube has increased significantly (Jin et al., 2015). According to the Xinjiang Statistical Yearbook 2015, there was a… Expand

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