Ethanol‐Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation
- DOI
- 10.1111/1750-3841.71355
- Published
- 2026-08
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71355,
title = {Ethanol‐Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation},
author = {Feifei Wang and Hai Wang and Yu Zhang and Debin Guo and Jun Li and Zongcai Tu and Yueming Hu and Xu Chen and Hui Wang},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71355},
url = {https://doi.org/10.1111/1750-3841.71355}
}RIS
TY - JOUR TI - Ethanol‐Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation AU - Feifei Wang AU - Hai Wang AU - Yu Zhang AU - Debin Guo AU - Jun Li AU - Zongcai Tu AU - Yueming Hu AU - Xu Chen AU - Hui Wang PY - 2026 JO - Journal of Food Science DO - 10.1111/1750-3841.71355 UR - https://doi.org/10.1111/1750-3841.71355 ER -
APA
Wang, F., Wang, H., Zhang, Y., Guo, D., Li, J., Tu, Z., Hu, Y., Chen, X., & Wang, H. (2026). Ethanol‐Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation. Journal of Food Science. https://doi.org/10.1111/1750-3841.71355
Source records
- crossref · retrieved 2026-09-27T03:10:36.780Z