Effects of thermal processing on natural antioxidants in fruits and vegetables.

Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G

DOI: 10.1016/j.foodres.2024.114797
Published: 2024 Sep
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2024.114797,
  title = {Effects of thermal processing on natural antioxidants in fruits and vegetables.},
  author = {Wu Y and Liu Y and Jia Y and Feng CH and Zhang H and Ren F and Zhao G},
  year = {2024},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2024.114797},
  url = {https://doi.org/10.1016/j.foodres.2024.114797}
}

RIS

TY  - JOUR
TI  - Effects of thermal processing on natural antioxidants in fruits and vegetables.
AU  - Wu Y
AU  - Liu Y
AU  - Jia Y
AU  - Feng CH
AU  - Zhang H
AU  - Ren F
AU  - Zhao G
PY  - 2024
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2024.114797
UR  - https://doi.org/10.1016/j.foodres.2024.114797
ER  -

APA

Y, W., Y, L., Y, J., CH, F., H, Z., F, R., & G, Z. (2024). Effects of thermal processing on natural antioxidants in fruits and vegetables.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2024.114797

Source records

pubmed · retrieved 2026-09-26T21:26:01.637Z