L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.
- DOI
- 10.3390/foods15132388
- Published
- 2026 Jul 4
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15132388,
title = {L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.},
author = {Zhao W and Yuan S and Wang X and Wang J and Sheng L and Yin Y and Song K},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15132388},
url = {https://doi.org/10.3390/foods15132388}
}RIS
TY - JOUR TI - L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation. AU - Zhao W AU - Yuan S AU - Wang X AU - Wang J AU - Sheng L AU - Yin Y AU - Song K PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15132388 UR - https://doi.org/10.3390/foods15132388 ER -
APA
W, Z., S, Y., X, W., J, W., L, S., Y, Y., & K, S. (2026). L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15132388
Source records
- pubmed · retrieved 2026-09-26T00:42:32.284Z
- europe-pmc · retrieved 2026-09-26T00:42:32.295Z
- doaj · retrieved 2026-09-26T00:42:32.339Z