Fresh Purple waxy corn maintains good flavor qualities under low temperature storage: a comprehensive evaluation using multi-scale molecular sensory techniques

Xingyue Yan, Xiao Chen, Xingtai He, Liyan Zhao

Open source

DOI: 10.1007/s13197-025-06323-x
Published: 2025-05-21
Container: Journal of Food Science and Technology
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-025-06323-x,
  title = {Fresh Purple waxy corn maintains good flavor qualities under low temperature storage: a comprehensive evaluation using multi-scale molecular sensory techniques},
  author = {Xingyue Yan and Xiao Chen and Xingtai He and Liyan Zhao},
  year = {2025},
  journal = {Journal of Food Science and Technology},
  doi = {10.1007/s13197-025-06323-x},
  url = {https://doi.org/10.1007/s13197-025-06323-x}
}

RIS

TY  - JOUR
TI  - Fresh Purple waxy corn maintains good flavor qualities under low temperature storage: a comprehensive evaluation using multi-scale molecular sensory techniques
AU  - Xingyue Yan
AU  - Xiao Chen
AU  - Xingtai He
AU  - Liyan Zhao
PY  - 2025
JO  - Journal of Food Science and Technology
DO  - 10.1007/s13197-025-06323-x
UR  - https://doi.org/10.1007/s13197-025-06323-x
ER  -

APA

Yan, X., Chen, X., He, X., & Zhao, L. (2025). Fresh Purple waxy corn maintains good flavor qualities under low temperature storage: a comprehensive evaluation using multi-scale molecular sensory techniques. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06323-x

Source records

crossref · retrieved 2026-11-10T12:15:23.192Z