Effect of steaming processing on the pulsed vacuum drying characteristics and flavor quality of Polygonatum cyrtonema
- DOI
- 10.1016/j.fochx.2026.104715
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104715,
title = {Effect of steaming processing on the pulsed vacuum drying characteristics and flavor quality of Polygonatum cyrtonema},
author = {Jiayi Li and Ziping Ai and Zhifeng Xiao and Tao Li and Muhua Liu and Qiuyue Deng and Jiale Guo and Ziliang Liu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104715},
url = {https://doi.org/10.1016/j.fochx.2026.104715}
}RIS
TY - JOUR TI - Effect of steaming processing on the pulsed vacuum drying characteristics and flavor quality of Polygonatum cyrtonema AU - Jiayi Li AU - Ziping Ai AU - Zhifeng Xiao AU - Tao Li AU - Muhua Liu AU - Qiuyue Deng AU - Jiale Guo AU - Ziliang Liu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104715 UR - https://doi.org/10.1016/j.fochx.2026.104715 ER -
APA
Li, J., Ai, Z., Xiao, Z., Li, T., Liu, M., Deng, Q., Guo, J., & Liu, Z. (2026). Effect of steaming processing on the pulsed vacuum drying characteristics and flavor quality of Polygonatum cyrtonema. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104715
Source records
- crossref · retrieved 2026-11-09T08:32:31.056Z