High-pressure homogenization of not-from-concentrate sea buckthorn (Hippophae rhamnoides L.) juice: Effects on physicochemical, nutritional, and flavor properties.
- DOI
- 10.1016/j.foodchem.2026.151915
- Published
- 2026 Nov 3
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151915,
title = {High-pressure homogenization of not-from-concentrate sea buckthorn (Hippophae rhamnoides L.) juice: Effects on physicochemical, nutritional, and flavor properties.},
author = {Zhu H and Gou X and Niyazi A and Ma Y and Zhang J and Zhang T},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151915},
url = {https://doi.org/10.1016/j.foodchem.2026.151915}
}RIS
TY - JOUR TI - High-pressure homogenization of not-from-concentrate sea buckthorn (Hippophae rhamnoides L.) juice: Effects on physicochemical, nutritional, and flavor properties. AU - Zhu H AU - Gou X AU - Niyazi A AU - Ma Y AU - Zhang J AU - Zhang T PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151915 UR - https://doi.org/10.1016/j.foodchem.2026.151915 ER -
APA
H, Z., X, G., A, N., Y, M., J, Z., & T, Z. (2026). High-pressure homogenization of not-from-concentrate sea buckthorn (Hippophae rhamnoides L.) juice: Effects on physicochemical, nutritional, and flavor properties.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151915
Source records
- pubmed · retrieved 2026-11-10T20:24:23.894Z