Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.
- DOI
- 10.1016/j.fochx.2026.104439
- 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.2026.104439,
title = {Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.},
author = {Liao Y and Yang L and Dong H and Zhang W and Li L and Guo M and Yang W and Chen G},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104439},
url = {https://doi.org/10.1016/j.fochx.2026.104439}
}RIS
TY - JOUR TI - Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs. AU - Liao Y AU - Yang L AU - Dong H AU - Zhang W AU - Li L AU - Guo M AU - Yang W AU - Chen G PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104439 UR - https://doi.org/10.1016/j.fochx.2026.104439 ER -
APA
Y, L., L, Y., H, D., W, Z., L, L., M, G., W, Y., & G, C. (2026). Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104439
Source records
- pubmed · retrieved 2026-09-25T23:49:21.789Z