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Stepwise precooling preserves the physicochemical quality and volatile flavor profile of cherry tomatoes by reducing membrane damage and oxidative stress

Cheng Bian; Xianxin Wu; Xiaodi Xu; Chaojin Chen; Shuzhi Yuan; Xiaozhen Yue; Xuelai Zhang; Qing Wang
Food Chemistry · Vol. 516 · pp. 149310 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume516
Pages149310
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149310
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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