HighHydrostaticPressure-Assisted Curing of Vanilla planifolia: Effects on Moisture Loss, Phenolic Content, Enzyme Activities, and Antioxidant Capacity.
- DOI
- 10.3390/foods15183321
- Published
- 2026 Sep 19
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183321,
title = {HighHydrostaticPressure-Assisted Curing of Vanilla planifolia: Effects on Moisture Loss, Phenolic Content, Enzyme Activities, and Antioxidant Capacity.},
author = {Navarro-Baez JE and Welti-Chanes J and Escobedo-Avellaneda Z},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183321},
url = {https://doi.org/10.3390/foods15183321}
}RIS
TY - JOUR TI - HighHydrostaticPressure-Assisted Curing of Vanilla planifolia: Effects on Moisture Loss, Phenolic Content, Enzyme Activities, and Antioxidant Capacity. AU - Navarro-Baez JE AU - Welti-Chanes J AU - Escobedo-Avellaneda Z PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183321 UR - https://doi.org/10.3390/foods15183321 ER -
APA
JE, N., J, W., & Z, E. (2026). HighHydrostaticPressure-Assisted Curing of Vanilla planifolia: Effects on Moisture Loss, Phenolic Content, Enzyme Activities, and Antioxidant Capacity.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183321
Source records
- pubmed · retrieved 2026-09-26T17:16:42.265Z