Combined effects of high-pressure processing and shio-koji marination on the quality attributes, volatile organic compounds, and refrigerated storage stability of Argentine squid (Illex argentinus) mantle.
- DOI
- 10.1016/j.fochx.2026.104705
- Published
- 2026 Dec
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.1016/j.fochx.2026.104705,
title = {Combined effects of high-pressure processing and shio-koji marination on the quality attributes, volatile organic compounds, and refrigerated storage stability of Argentine squid (Illex argentinus) mantle.},
author = {Chien HI and Huang CH and Lee YC and Wang YT and Huang YR and Tsai YH},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104705},
url = {https://doi.org/10.1016/j.fochx.2026.104705}
}RIS
TY - JOUR TI - Combined effects of high-pressure processing and shio-koji marination on the quality attributes, volatile organic compounds, and refrigerated storage stability of Argentine squid (Illex argentinus) mantle. AU - Chien HI AU - Huang CH AU - Lee YC AU - Wang YT AU - Huang YR AU - Tsai YH PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104705 UR - https://doi.org/10.1016/j.fochx.2026.104705 ER -
APA
HI, C., CH, H., YC, L., YT, W., YR, H., & YH, T. (2026). Combined effects of high-pressure processing and shio-koji marination on the quality attributes, volatile organic compounds, and refrigerated storage stability of Argentine squid (Illex argentinus) mantle.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104705
Source records
- pubmed · retrieved 2026-11-10T11:03:40.319Z