Multidimensional effects and mechanisms of vacuum steam pulsed blanching on fresh corn (Zea mays L.): Enzyme inactivation, physicochemical properties, and flavor-active components.
- DOI
- 10.1016/j.foodres.2026.120818
- 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.2026.120818,
title = {Multidimensional effects and mechanisms of vacuum steam pulsed blanching on fresh corn (Zea mays L.): Enzyme inactivation, physicochemical properties, and flavor-active components.},
author = {Zhang J and Ma XH and Li ZX and Yang QH and Zhang WP and Liu YD and Xu MQ and Liu D and Shi YS and Lv WQ and Xiao HW},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120818},
url = {https://doi.org/10.1016/j.foodres.2026.120818}
}RIS
TY - JOUR TI - Multidimensional effects and mechanisms of vacuum steam pulsed blanching on fresh corn (Zea mays L.): Enzyme inactivation, physicochemical properties, and flavor-active components. AU - Zhang J AU - Ma XH AU - Li ZX AU - Yang QH AU - Zhang WP AU - Liu YD AU - Xu MQ AU - Liu D AU - Shi YS AU - Lv WQ AU - Xiao HW PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120818 UR - https://doi.org/10.1016/j.foodres.2026.120818 ER -
APA
J, Z., XH, M., ZX, L., QH, Y., WP, Z., YD, L., MQ, X., D, L., YS, S., WQ, L., & HW, X. (2026). Multidimensional effects and mechanisms of vacuum steam pulsed blanching on fresh corn (Zea mays L.): Enzyme inactivation, physicochemical properties, and flavor-active components.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120818
Source records
- pubmed · retrieved 2026-11-10T18:05:42.353Z