Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking.

Cui D, Zhao W, Wei X, Wang Y, Huang Y, Cai Y, Duan C, Liu C, Lan Y

DOI: 10.1016/j.fochx.2026.104419
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.2026.104419,
  title = {Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking.},
  author = {Cui D and Zhao W and Wei X and Wang Y and Huang Y and Cai Y and Duan C and Liu C and Lan Y},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104419},
  url = {https://doi.org/10.1016/j.fochx.2026.104419}
}

RIS

TY  - JOUR
TI  - Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking.
AU  - Cui D
AU  - Zhao W
AU  - Wei X
AU  - Wang Y
AU  - Huang Y
AU  - Cai Y
AU  - Duan C
AU  - Liu C
AU  - Lan Y
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104419
UR  - https://doi.org/10.1016/j.fochx.2026.104419
ER  -

APA

D, C., W, Z., X, W., Y, W., Y, H., Y, C., C, D., C, L., & Y, L. (2026). Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104419

Source records

pubmed · retrieved 2026-09-26T08:15:16.738Z
europe-pmc · retrieved 2026-09-26T08:15:16.755Z