Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.

Jin L, Ma YX, Hou LX, Wang XD, Yang JC, Xu YM, Liu HM

DOI: 10.1016/j.fochx.2026.104341
Published: 2026 Oct
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104341,
  title = {Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.},
  author = {Jin L and Ma YX and Hou LX and Wang XD and Yang JC and Xu YM and Liu HM},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104341},
  url = {https://doi.org/10.1016/j.fochx.2026.104341}
}

RIS

TY  - JOUR
TI  - Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.
AU  - Jin L
AU  - Ma YX
AU  - Hou LX
AU  - Wang XD
AU  - Yang JC
AU  - Xu YM
AU  - Liu HM
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104341
UR  - https://doi.org/10.1016/j.fochx.2026.104341
ER  -

APA

L, J., YX, M., LX, H., XD, W., JC, Y., YM, X., & HM, L. (2026). Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104341

Source records

pubmed · retrieved 2026-09-26T04:58:03.721Z