Effects of different packaging materials on the frozen storage quality of strawberries: A study based on functional active components and aroma
- DOI
- 10.1016/j.foodchem.2026.151889
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151889,
title = {Effects of different packaging materials on the frozen storage quality of strawberries: A study based on functional active components and aroma},
author = {Xinhua Zhang and Lin Sun and Shijun Wang and Junbo Jia and Jingqiao Xue and Bin Li and Xiyun Sun},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151889},
url = {https://doi.org/10.1016/j.foodchem.2026.151889}
}RIS
TY - JOUR TI - Effects of different packaging materials on the frozen storage quality of strawberries: A study based on functional active components and aroma AU - Xinhua Zhang AU - Lin Sun AU - Shijun Wang AU - Junbo Jia AU - Jingqiao Xue AU - Bin Li AU - Xiyun Sun PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151889 UR - https://doi.org/10.1016/j.foodchem.2026.151889 ER -
APA
Zhang, X., Sun, L., Wang, S., Jia, J., Xue, J., Li, B., & Sun, X. (2026). Effects of different packaging materials on the frozen storage quality of strawberries: A study based on functional active components and aroma. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151889
Source records
- crossref · retrieved 2026-11-10T20:00:04.697Z