Comprehensive quality evaluation of Rosa roxburghii pomace prepared by thermal drying methods using an integrated quantitative scoring method.
- DOI
- 10.1016/j.foodchem.2026.151981
- Published
- 2026 Nov 7
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151981,
title = {Comprehensive quality evaluation of Rosa roxburghii pomace prepared by thermal drying methods using an integrated quantitative scoring method.},
author = {Meng L and Song X and Zheng T and Zhu M and Cao S and Zhang S and Chen S and Xu S},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151981},
url = {https://doi.org/10.1016/j.foodchem.2026.151981}
}RIS
TY - JOUR TI - Comprehensive quality evaluation of Rosa roxburghii pomace prepared by thermal drying methods using an integrated quantitative scoring method. AU - Meng L AU - Song X AU - Zheng T AU - Zhu M AU - Cao S AU - Zhang S AU - Chen S AU - Xu S PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151981 UR - https://doi.org/10.1016/j.foodchem.2026.151981 ER -
APA
L, M., X, S., T, Z., M, Z., S, C., S, Z., S, C., & S, X. (2026). Comprehensive quality evaluation of Rosa roxburghii pomace prepared by thermal drying methods using an integrated quantitative scoring method.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151981
Source records
- pubmed · retrieved 2026-11-10T18:00:11.358Z