Research Progress on the Effects of Magnetic Field-Assisted Treatment on the Texture, Color, and Enzyme Activity of Fruits and Vegetables.
- DOI
- 10.1111/1541-4337.70684
- Published
- 2026 Nov
- Container
- Comprehensive reviews in food science and food safety
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70684,
title = {Research Progress on the Effects of Magnetic Field-Assisted Treatment on the Texture, Color, and Enzyme Activity of Fruits and Vegetables.},
author = {Wang Z and Wang Y and Su J and Diao D and Cao X},
year = {2026},
journal = {Comprehensive reviews in food science and food safety},
doi = {10.1111/1541-4337.70684},
url = {https://doi.org/10.1111/1541-4337.70684}
}RIS
TY - JOUR TI - Research Progress on the Effects of Magnetic Field-Assisted Treatment on the Texture, Color, and Enzyme Activity of Fruits and Vegetables. AU - Wang Z AU - Wang Y AU - Su J AU - Diao D AU - Cao X PY - 2026 JO - Comprehensive reviews in food science and food safety DO - 10.1111/1541-4337.70684 UR - https://doi.org/10.1111/1541-4337.70684 ER -
APA
Z, W., Y, W., J, S., D, D., & X, C. (2026). Research Progress on the Effects of Magnetic Field-Assisted Treatment on the Texture, Color, and Enzyme Activity of Fruits and Vegetables.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70684
Source records
- pubmed · retrieved 2026-11-10T08:25:39.754Z