Effects of vacuum pre-cooling combined with N(2) treatment on browning and softening of Stropharia rugosoannulata during storage.
- DOI
- 10.1007/s13197-025-06318-8
- Published
- 2026 Oct
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-025-06318-8,
title = {Effects of vacuum pre-cooling combined with N(2) treatment on browning and softening of Stropharia rugosoannulata during storage.},
author = {Zhang L and Zhang Y and Shi D and Feng X and Ibrahim SA and Huang W and Liu Y},
year = {2026},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-025-06318-8},
url = {https://doi.org/10.1007/s13197-025-06318-8}
}RIS
TY - JOUR TI - Effects of vacuum pre-cooling combined with N(2) treatment on browning and softening of Stropharia rugosoannulata during storage. AU - Zhang L AU - Zhang Y AU - Shi D AU - Feng X AU - Ibrahim SA AU - Huang W AU - Liu Y PY - 2026 JO - Journal of food science and technology DO - 10.1007/s13197-025-06318-8 UR - https://doi.org/10.1007/s13197-025-06318-8 ER -
APA
L, Z., Y, Z., D, S., X, F., SA, I., W, H., & Y, L. (2026). Effects of vacuum pre-cooling combined with N(2) treatment on browning and softening of Stropharia rugosoannulata during storage.. Journal of food science and technology. https://doi.org/10.1007/s13197-025-06318-8
Source records
- pubmed · retrieved 2026-11-10T12:46:04.380Z