Effects of steaming cycles on the flavor profile, nutritional composition, chemical composition, and antioxidant activity of Citrus reticulata 'Dahongpao' Peel: A comparative analysis.
- DOI
- 10.1016/j.foodres.2026.119795
- Published
- 2026 Oct 31
- 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.2026.119795,
title = {Effects of steaming cycles on the flavor profile, nutritional composition, chemical composition, and antioxidant activity of Citrus reticulata 'Dahongpao' Peel: A comparative analysis.},
author = {Luo Y and Chen J and Yang Y and Ran L and Hu Q and Chen M and Hua L and Zhang X and Yang Y and Wang J},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119795},
url = {https://doi.org/10.1016/j.foodres.2026.119795}
}RIS
TY - JOUR TI - Effects of steaming cycles on the flavor profile, nutritional composition, chemical composition, and antioxidant activity of Citrus reticulata 'Dahongpao' Peel: A comparative analysis. AU - Luo Y AU - Chen J AU - Yang Y AU - Ran L AU - Hu Q AU - Chen M AU - Hua L AU - Zhang X AU - Yang Y AU - Wang J PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119795 UR - https://doi.org/10.1016/j.foodres.2026.119795 ER -
APA
Y, L., J, C., Y, Y., L, R., Q, H., M, C., L, H., X, Z., Y, Y., & J, W. (2026). Effects of steaming cycles on the flavor profile, nutritional composition, chemical composition, and antioxidant activity of Citrus reticulata 'Dahongpao' Peel: A comparative analysis.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119795
Source records
- pubmed · retrieved 2026-09-26T05:35:33.921Z