Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing
- DOI
- 10.1016/j.foodres.2024.114546
- Published
- 2024-08
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2024.114546,
title = {Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing},
author = {Qingchao Gao and Yingxin Wang and Yahui Li and Jianbo Hou and Ying Liang and Zhiyong Zhang},
year = {2024},
journal = {Food Research International},
doi = {10.1016/j.foodres.2024.114546},
url = {https://doi.org/10.1016/j.foodres.2024.114546}
}RIS
TY - JOUR TI - Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing AU - Qingchao Gao AU - Yingxin Wang AU - Yahui Li AU - Jianbo Hou AU - Ying Liang AU - Zhiyong Zhang PY - 2024 JO - Food Research International DO - 10.1016/j.foodres.2024.114546 UR - https://doi.org/10.1016/j.foodres.2024.114546 ER -
APA
Gao, Q., Wang, Y., Li, Y., Hou, J., Liang, Y., & Zhang, Z. (2024). Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing. Food Research International. https://doi.org/10.1016/j.foodres.2024.114546
Source records
- crossref · retrieved 2026-09-26T10:41:16.102Z