Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.

Miletić N, Lukyanov A, Petković M

DOI: 10.3390/foods15030568
Published: 2026 Feb 5
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15030568,
  title = {Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.},
  author = {Miletić N and Lukyanov A and Petković M},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15030568},
  url = {https://doi.org/10.3390/foods15030568}
}

RIS

TY  - JOUR
TI  - Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.
AU  - Miletić N
AU  - Lukyanov A
AU  - Petković M
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15030568
UR  - https://doi.org/10.3390/foods15030568
ER  -

APA

N, M., A, L., & M, P. (2026). Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15030568

Source records

pubmed · retrieved 2026-09-26T20:22:50.166Z