The future of storage stability for dried egg products: a synergistic control strategy based on green technologies
- DOI
- 10.1080/10408398.2026.2758466
- Published
- 2026-11-05
- Container
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/10408398.2026.2758466,
title = {The future of storage stability for dried egg products: a synergistic control strategy based on green technologies},
author = {Jingnan Zang and Mingmin Qing and Yujie Chi and Yuan Chi},
year = {2026},
journal = {Critical Reviews in Food Science and Nutrition},
doi = {10.1080/10408398.2026.2758466},
url = {https://doi.org/10.1080/10408398.2026.2758466}
}RIS
TY - JOUR TI - The future of storage stability for dried egg products: a synergistic control strategy based on green technologies AU - Jingnan Zang AU - Mingmin Qing AU - Yujie Chi AU - Yuan Chi PY - 2026 JO - Critical Reviews in Food Science and Nutrition DO - 10.1080/10408398.2026.2758466 UR - https://doi.org/10.1080/10408398.2026.2758466 ER -
APA
Zang, J., Qing, M., Chi, Y., & Chi, Y. (2026). The future of storage stability for dried egg products: a synergistic control strategy based on green technologies. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2026.2758466
Source records
- crossref · retrieved 2026-11-07T03:56:32.555Z