Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.

Huang Y, Zhan Z, Ren X, Li C

DOI: 10.3389/fnut.2026.1925794
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1925794,
  title = {Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.},
  author = {Huang Y and Zhan Z and Ren X and Li C},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1925794},
  url = {https://doi.org/10.3389/fnut.2026.1925794}
}

RIS

TY  - JOUR
TI  - Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.
AU  - Huang Y
AU  - Zhan Z
AU  - Ren X
AU  - Li C
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1925794
UR  - https://doi.org/10.3389/fnut.2026.1925794
ER  -

APA

Y, H., Z, Z., X, R., & C, L. (2026). Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1925794

Source records

pubmed · retrieved 2026-09-25T05:14:14.949Z