Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis lilioasphodelus L.)

Food Chemistry 2026

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Authors: Jun Zhang, Li-Zheng Deng, Wei-Peng Zhang, Ming-Qiang Xu, You-Sheng Shi, Shi-Han Yu, Jing-Shou Zhang, Fan Yang, S. LIU, Weiqiao Lv, Hong‐Wei Xiao
DOI: 10.1016/j.foodchem.2026.148147
Cited by: 7
References: 81

Fields of Study & Subjects

Agriculture and Biological Studies Food Drying and Modeling Postharvest Quality and Shelf Life Management

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
506
Pages
148147–148147
Publication date
28 January 2026
Language
EN