The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling Zhacai during pickling process.
- DOI
- 10.1016/j.fochx.2026.104630
- Published
- 2026 Dec
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104630,
title = {The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling Zhacai during pickling process.},
author = {Zheng Q and Zhang Z and Rao M and Pan Y and Song J and Gao X},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104630},
url = {https://doi.org/10.1016/j.fochx.2026.104630}
}RIS
TY - JOUR TI - The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling Zhacai during pickling process. AU - Zheng Q AU - Zhang Z AU - Rao M AU - Pan Y AU - Song J AU - Gao X PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104630 UR - https://doi.org/10.1016/j.fochx.2026.104630 ER -
APA
Q, Z., Z, Z., M, R., Y, P., J, S., & X, G. (2026). The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling Zhacai during pickling process.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104630
Source records
- pubmed · retrieved 2026-11-10T11:48:29.947Z