Regulation of 5-hydroxymethylfurfural formation and quality evaluation in liquid-state processed black garlic: The role of tea polyphenol monomers.
- DOI
- 10.1016/j.foodres.2026.120755
- Published
- 2026 Dec 1
- 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.2026.120755,
title = {Regulation of 5-hydroxymethylfurfural formation and quality evaluation in liquid-state processed black garlic: The role of tea polyphenol monomers.},
author = {Ruan M and Zhao M and Guan X and Qiao X and Lu X},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120755},
url = {https://doi.org/10.1016/j.foodres.2026.120755}
}RIS
TY - JOUR TI - Regulation of 5-hydroxymethylfurfural formation and quality evaluation in liquid-state processed black garlic: The role of tea polyphenol monomers. AU - Ruan M AU - Zhao M AU - Guan X AU - Qiao X AU - Lu X PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120755 UR - https://doi.org/10.1016/j.foodres.2026.120755 ER -
APA
M, R., M, Z., X, G., X, Q., & X, L. (2026). Regulation of 5-hydroxymethylfurfural formation and quality evaluation in liquid-state processed black garlic: The role of tea polyphenol monomers.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120755
Source records
- pubmed · retrieved 2026-11-10T18:55:08.149Z