Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure
- DOI
- 10.3390/foods15122216
- Published
- 2026-06-19
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15122216,
title = {Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure},
author = {Mengrui Fan and Yuxiao Wang and Duanyin Gu and Junjie Gao and Hao Dong and Xin Sun and Qiyong Jiang and Rentang Zhang},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15122216},
url = {https://doi.org/10.3390/foods15122216}
}RIS
TY - JOUR TI - Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure AU - Mengrui Fan AU - Yuxiao Wang AU - Duanyin Gu AU - Junjie Gao AU - Hao Dong AU - Xin Sun AU - Qiyong Jiang AU - Rentang Zhang PY - 2026 JO - Foods DO - 10.3390/foods15122216 UR - https://doi.org/10.3390/foods15122216 ER -
APA
Fan, M., Wang, Y., Gu, D., Gao, J., Dong, H., Sun, X., Jiang, Q., & Zhang, R. (2026). Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure. Foods. https://doi.org/10.3390/foods15122216
Source records
- crossref · retrieved 2026-11-05T14:38:48.397Z