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Peer-reviewedCC BY-NCFood chemistry: X

Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods

  • Wu Sun1
  • Dong Huang2
  • Yunfei Long2
  • Ming Bao2
  • Yuji Xu2
  • Hua Wei1
  • Guoqiang Zhang1
  • Xueying Tao1
  1. 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China
  2. 2Wuhu Green Food Industrial Research Institute Co., Ltd., Wuhu 241000, China
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Cite

BibTeXRIS
BibTeX
@article{sun2026comprehensive,
  title = {{Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods}},
  author = {Wu Sun and Dong Huang and Yunfei Long and Ming Bao and Yuji Xu and Hua Wei and Guoqiang Zhang and Xueying Tao},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13675808},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods
AU  - Wu Sun
AU  - Dong Huang
AU  - Yunfei Long
AU  - Ming Bao
AU  - Yuji Xu
AU  - Hua Wei
AU  - Guoqiang Zhang
AU  - Xueying Tao
PY  - 2026
DA  - 2026/10/01
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13675808
SN  - 2590-1575
ER  -