Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom).

Lei Y, Xu H, Shi Q, Guan S, Xie Z, Tang J, Tao Y, Jia Z, Pan M

DOI: 10.1111/1750-3841.71361
Published: 2026 Sep
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71361,
  title = {Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom).},
  author = {Lei Y and Xu H and Shi Q and Guan S and Xie Z and Tang J and Tao Y and Jia Z and Pan M},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71361},
  url = {https://doi.org/10.1111/1750-3841.71361}
}

RIS

TY  - JOUR
TI  - Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom).
AU  - Lei Y
AU  - Xu H
AU  - Shi Q
AU  - Guan S
AU  - Xie Z
AU  - Tang J
AU  - Tao Y
AU  - Jia Z
AU  - Pan M
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71361
UR  - https://doi.org/10.1111/1750-3841.71361
ER  -

APA

Y, L., H, X., Q, S., S, G., Z, X., J, T., Y, T., Z, J., & M, P. (2026). Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom).. Journal of food science. https://doi.org/10.1111/1750-3841.71361

Source records

pubmed · retrieved 2026-09-26T12:19:33.616Z