Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study

作者：Feng Yuan, Yuqing Guo, Na Mao, Qiao Ding, Jie Gao, Yaxin Sang, Guifang Tian · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.142863 · 被引用次数：26 · 研究领域：Phytochemicals and Antioxidant Activities、Plant Physiology and Cultivation Studies、Postharvest Quality and Shelf Life Management