Effect of High-Pressure Processing on Storage Quality, Bioactive Compounds, and Flavor Profile of Selenium-Sand Melon Juice
This study systematically evaluated the effects of high-pressure processing (HPP, 500 MPa, 10 min) on the comprehensive quality of selenium-sand melon juice (SSJ) over a 35-day refrigerated storage period (4 °C). To simulate extreme contamination scenarios, samples were inoculated with Escherichia coli (6.886 log10 CFU...