The effect of superheated steam ultra-high temperature short-time treatment on rice bran quality and storage stability
- DOI
- 10.1016/j.foodres.2026.118734
- Published
- 2026-05
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118734,
title = {The effect of superheated steam ultra-high temperature short-time treatment on rice bran quality and storage stability},
author = {Anbang Hui and Mengdi Chen and Buyu Liu and Zhicun Xu and Ting Li and Xinxia Zhang and Juan Li and Li Wang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.118734},
url = {https://doi.org/10.1016/j.foodres.2026.118734}
}RIS
TY - JOUR TI - The effect of superheated steam ultra-high temperature short-time treatment on rice bran quality and storage stability AU - Anbang Hui AU - Mengdi Chen AU - Buyu Liu AU - Zhicun Xu AU - Ting Li AU - Xinxia Zhang AU - Juan Li AU - Li Wang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.118734 UR - https://doi.org/10.1016/j.foodres.2026.118734 ER -
APA
Hui, A., Chen, M., Liu, B., Xu, Z., Li, T., Zhang, X., Li, J., & Wang, L. (2026). The effect of superheated steam ultra-high temperature short-time treatment on rice bran quality and storage stability. Food Research International. https://doi.org/10.1016/j.foodres.2026.118734
Source records
- crossref · retrieved 2026-09-26T14:15:47.241Z