Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive review.

Das R, Giri S, Das D, Kaur R, Islam M

DOI: 10.1007/s10068-025-02009-4
Published: 2026 May
Container: Food science and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-025-02009-4,
  title = {Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive review.},
  author = {Das R and Giri S and Das D and Kaur R and Islam M},
  year = {2026},
  journal = {Food science and biotechnology},
  doi = {10.1007/s10068-025-02009-4},
  url = {https://doi.org/10.1007/s10068-025-02009-4}
}

RIS

TY  - JOUR
TI  - Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive review.
AU  - Das R
AU  - Giri S
AU  - Das D
AU  - Kaur R
AU  - Islam M
PY  - 2026
JO  - Food science and biotechnology
DO  - 10.1007/s10068-025-02009-4
UR  - https://doi.org/10.1007/s10068-025-02009-4
ER  -

APA

R, D., S, G., D, D., R, K., & M, I. (2026). Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive review.. Food science and biotechnology. https://doi.org/10.1007/s10068-025-02009-4

Source records

pubmed · retrieved 2026-09-26T12:02:17.222Z