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Peer-reviewedCC BYFoods (Basel, Switzerland)

Quality and Flavor Evolution of Pugionium cornutum (L.) Gaertn. During Natural Pickling: Insights from Sensory and Physicochemical Characterizations

  • Haoyu Li1
  • Shuoshuo Kang1
  • Yanrui Wu1
  • Yuxuan Zhang1
  • Jing Du2
  • Rui Tian1
  • Hao Yu1
  1. 1Shaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan’an City, College of Chemistry and Chemical Engineering, , Yan’an 716000, China
  2. 2Agricultural Products Quality and Safety Inspection and Testing Center of Yan’an City, Yan’an 716000, China
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BibTeX
@article{li2026quality,
  title = {{Quality and Flavor Evolution of Pugionium cornutum (L.) Gaertn. During Natural Pickling: Insights from Sensory and Physicochemical Characterizations}},
  author = {Haoyu Li and Shuoshuo Kang and Yanrui Wu and Yuxuan Zhang and Jing Du and Rui Tian and Hao Yu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13665313},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Quality and Flavor Evolution of Pugionium cornutum (L.) Gaertn. During Natural Pickling: Insights from Sensory and Physicochemical Characterizations
AU  - Haoyu Li
AU  - Shuoshuo Kang
AU  - Yanrui Wu
AU  - Yuxuan Zhang
AU  - Jing Du
AU  - Rui Tian
AU  - Hao Yu
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13665313
SN  - 2304-8158
ER  -