Optimization of dried and cooked Colombian varieties of green onion products by response surface methodology: a metabolomics‐guided approach to value‐added product development
- DOI
- 10.1002/jsfa.71092
- Published
- 2026-09-24
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71092,
title = {Optimization of dried and cooked Colombian varieties of green onion products by response surface methodology: a metabolomics‐guided approach to value‐added product development},
author = {Mateo Mejia‐Rua and Catalina Giraldo‐Estrada and Juan Camilo Henao‐Rojas},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71092},
url = {https://doi.org/10.1002/jsfa.71092}
}RIS
TY - JOUR TI - Optimization of dried and cooked Colombian varieties of green onion products by response surface methodology: a metabolomics‐guided approach to value‐added product development AU - Mateo Mejia‐Rua AU - Catalina Giraldo‐Estrada AU - Juan Camilo Henao‐Rojas PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71092 UR - https://doi.org/10.1002/jsfa.71092 ER -
APA
Mejia‐Rua, M., Giraldo‐Estrada, C., & Henao‐Rojas, J. C. (2026). Optimization of dried and cooked Colombian varieties of green onion products by response surface methodology: a metabolomics‐guided approach to value‐added product development. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71092
Source records
- crossref · retrieved 2026-09-25T10:23:03.616Z