Effects of Citri Reticulatae Pericarpium powder on the baking quality and volatile flavor compounds of toast bread

Yongfeng Jiang, Han Yang, Yuanyuan Hu, Yaoxu Lin, Enrui Hu, Qingjie Shi, Jinxiang Hu, Hao Zhang, Yuwen Yi

Open source

DOI: 10.3389/fnut.2026.1964585
Published: 2026-10-06
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1964585,
  title = {Effects of Citri Reticulatae Pericarpium powder on the baking quality and volatile flavor compounds of toast bread},
  author = {Yongfeng Jiang and Han Yang and Yuanyuan Hu and Yaoxu Lin and Enrui Hu and Qingjie Shi and Jinxiang Hu and Hao Zhang and Yuwen Yi},
  year = {2026},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2026.1964585},
  url = {https://doi.org/10.3389/fnut.2026.1964585}
}

RIS

TY  - JOUR
TI  - Effects of Citri Reticulatae Pericarpium powder on the baking quality and volatile flavor compounds of toast bread
AU  - Yongfeng Jiang
AU  - Han Yang
AU  - Yuanyuan Hu
AU  - Yaoxu Lin
AU  - Enrui Hu
AU  - Qingjie Shi
AU  - Jinxiang Hu
AU  - Hao Zhang
AU  - Yuwen Yi
PY  - 2026
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1964585
UR  - https://doi.org/10.3389/fnut.2026.1964585
ER  -

APA

Jiang, Y., Yang, H., Hu, Y., Lin, Y., Hu, E., Shi, Q., Hu, J., Zhang, H., & Yi, Y. (2026). Effects of Citri Reticulatae Pericarpium powder on the baking quality and volatile flavor compounds of toast bread. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1964585

Source records

crossref · retrieved 2026-11-03T18:18:39.007Z