Low-Temperature Pre-Storage Treatment Enhances the Quality of Ready-to-eat Kiwifruit.

Pan Z, Zhang W, Cheng X, Li R, Li G, Zhu X

DOI: 10.1111/1750-3841.71572
Published: 2026 Oct
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71572,
  title = {Low-Temperature Pre-Storage Treatment Enhances the Quality of Ready-to-eat Kiwifruit.},
  author = {Pan Z and Zhang W and Cheng X and Li R and Li G and Zhu X},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71572},
  url = {https://doi.org/10.1111/1750-3841.71572}
}

RIS

TY  - JOUR
TI  - Low-Temperature Pre-Storage Treatment Enhances the Quality of Ready-to-eat Kiwifruit.
AU  - Pan Z
AU  - Zhang W
AU  - Cheng X
AU  - Li R
AU  - Li G
AU  - Zhu X
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71572
UR  - https://doi.org/10.1111/1750-3841.71572
ER  -

APA

Z, P., W, Z., X, C., R, L., G, L., & X, Z. (2026). Low-Temperature Pre-Storage Treatment Enhances the Quality of Ready-to-eat Kiwifruit.. Journal of food science. https://doi.org/10.1111/1750-3841.71572

Source records

pubmed · retrieved 2026-11-10T19:04:56.559Z