Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development
- DOI
- 10.3390/foods14091643
- Published
- 2025-05-07
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods14091643,
title = {Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development},
author = {Zhaohan Liu and Xiaonan Wang and Qianwen Li and Xiaojing Kang and Yan Li and Chunmiao Gong and Yang Liu and Han Chen},
year = {2025},
journal = {Foods},
doi = {10.3390/foods14091643},
url = {https://doi.org/10.3390/foods14091643}
}RIS
TY - JOUR TI - Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development AU - Zhaohan Liu AU - Xiaonan Wang AU - Qianwen Li AU - Xiaojing Kang AU - Yan Li AU - Chunmiao Gong AU - Yang Liu AU - Han Chen PY - 2025 JO - Foods DO - 10.3390/foods14091643 UR - https://doi.org/10.3390/foods14091643 ER -
APA
Liu, Z., Wang, X., Li, Q., Kang, X., Li, Y., Gong, C., Liu, Y., & Chen, H. (2025). Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development. Foods. https://doi.org/10.3390/foods14091643
Source records
- crossref · retrieved 2026-09-27T01:33:38.902Z