Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots.
- DOI
- 10.1016/j.foodchem.2026.150881
- Published
- 2026-08-27
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150881,
title = {Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots.},
author = {Wu T and Li H and Li Z and Wei Y and Wang W and Lai M and Qiu J and Ji X.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.150881},
url = {https://doi.org/10.1016/j.foodchem.2026.150881}
}RIS
TY - JOUR TI - Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots. AU - Wu T AU - Li H AU - Li Z AU - Wei Y AU - Wang W AU - Lai M AU - Qiu J AU - Ji X. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.150881 UR - https://doi.org/10.1016/j.foodchem.2026.150881 ER -
APA
T, W., H, L., Z, L., Y, W., W, W., M, L., J, Q., & X., J. (2026). Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.150881
Source records
- europe-pmc · retrieved 2026-09-26T20:09:02.017Z