Xu, W.; Guo, T.; Peng, Z.; Li, Y.; Lou, J.; Zhao, F.; Liu, L.; Gao, Y.; Pei, L.; Kačániová, M.;
et al. Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn. Foods 2026, 15, 911.
https://doi.org/10.3390/foods15050911
AMA Style
Xu W, Guo T, Peng Z, Li Y, Lou J, Zhao F, Liu L, Gao Y, Pei L, Kačániová M,
et al. Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn. Foods. 2026; 15(5):911.
https://doi.org/10.3390/foods15050911
Chicago/Turabian Style
Xu, Wenhui, Ting Guo, Zhuan Peng, Yuanqing Li, Jian Lou, Fucheng Zhao, Lingling Liu, Yizhou Gao, Longying Pei, Miroslava Kačániová,
and et al. 2026. "Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn" Foods 15, no. 5: 911.
https://doi.org/10.3390/foods15050911
APA Style
Xu, W., Guo, T., Peng, Z., Li, Y., Lou, J., Zhao, F., Liu, L., Gao, Y., Pei, L., Kačániová, M., Ban, Z., & Sun, J.
(2026). Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn. Foods, 15(5), 911.
https://doi.org/10.3390/foods15050911
