Modified atmosphere packaging delays enzymatic browning and extends the shelf life of fresh-cut lotus root by maintaining membrane lipid homeostasis.
- DOI
- 10.1016/j.foodchem.2026.151176
- Published
- 2026 Sep 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151176,
title = {Modified atmosphere packaging delays enzymatic browning and extends the shelf life of fresh-cut lotus root by maintaining membrane lipid homeostasis.},
author = {Zhang Y and Xie Y and Tang Q and Xu S and Ding K and Qiao X and Duan W and Jiang N and Shan Y and Ding S},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151176},
url = {https://doi.org/10.1016/j.foodchem.2026.151176}
}RIS
TY - JOUR TI - Modified atmosphere packaging delays enzymatic browning and extends the shelf life of fresh-cut lotus root by maintaining membrane lipid homeostasis. AU - Zhang Y AU - Xie Y AU - Tang Q AU - Xu S AU - Ding K AU - Qiao X AU - Duan W AU - Jiang N AU - Shan Y AU - Ding S PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151176 UR - https://doi.org/10.1016/j.foodchem.2026.151176 ER -
APA
Y, Z., Y, X., Q, T., S, X., K, D., X, Q., W, D., N, J., Y, S., & S, D. (2026). Modified atmosphere packaging delays enzymatic browning and extends the shelf life of fresh-cut lotus root by maintaining membrane lipid homeostasis.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151176
Source records
- pubmed · retrieved 2026-09-26T09:56:28.844Z