Revealing the dominant role of pectin in softening texture and enhancing drying behaviors of grapes after cold plasma pretreatment.
- DOI
- 10.1016/j.foodres.2026.120017
- 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.2026.120017,
title = {Revealing the dominant role of pectin in softening texture and enhancing drying behaviors of grapes after cold plasma pretreatment.},
author = {Zhang AA and Yang F and Xu MQ and Zhang WP and Li JR and Yang HB and Zhang JS and Lv WQ and Xiao HW},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120017},
url = {https://doi.org/10.1016/j.foodres.2026.120017}
}RIS
TY - JOUR TI - Revealing the dominant role of pectin in softening texture and enhancing drying behaviors of grapes after cold plasma pretreatment. AU - Zhang AA AU - Yang F AU - Xu MQ AU - Zhang WP AU - Li JR AU - Yang HB AU - Zhang JS AU - Lv WQ AU - Xiao HW PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120017 UR - https://doi.org/10.1016/j.foodres.2026.120017 ER -
APA
AA, Z., F, Y., MQ, X., WP, Z., JR, L., HB, Y., JS, Z., WQ, L., & HW, X. (2026). Revealing the dominant role of pectin in softening texture and enhancing drying behaviors of grapes after cold plasma pretreatment.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120017
Source records
- pubmed · retrieved 2026-09-26T21:05:29.793Z