Exogenous brassinolide improves processing quality of cold-stored potato tubers by mitigating sweetening through integrated physiological and transcriptional regulation.
- DOI
- 10.1016/j.foodchem.2026.149266
- Published
- 2026-04-15
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149266,
title = {Exogenous brassinolide improves processing quality of cold-stored potato tubers by mitigating sweetening through integrated physiological and transcriptional regulation.},
author = {Wu C and Fang X and Liu L and Zhang Q and Zhu X and Shahzad MA and Liu J and Zhang K and Ren Z and Zheng S.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.149266},
url = {https://doi.org/10.1016/j.foodchem.2026.149266}
}RIS
TY - JOUR TI - Exogenous brassinolide improves processing quality of cold-stored potato tubers by mitigating sweetening through integrated physiological and transcriptional regulation. AU - Wu C AU - Fang X AU - Liu L AU - Zhang Q AU - Zhu X AU - Shahzad MA AU - Liu J AU - Zhang K AU - Ren Z AU - Zheng S. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.149266 UR - https://doi.org/10.1016/j.foodchem.2026.149266 ER -
APA
C, W., X, F., L, L., Q, Z., X, Z., MA, S., J, L., K, Z., Z, R., & S., Z. (2026). Exogenous brassinolide improves processing quality of cold-stored potato tubers by mitigating sweetening through integrated physiological and transcriptional regulation.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.149266
Source records
- europe-pmc · retrieved 2026-09-27T01:27:50.317Z