Fresh‐Cut Salad Vegetable Texture and Its Characterization Using Instrumental and Sensory Evaluation—A Review
Year: 2026
Type: review
Source: Journal of Texture Studies
DOI: 10.1111/jtxs.70072
Authors: Cassidy Duan, Yiqun Weng, Xiaofen Du
Institutions: Texas Woman's University, University of Wisconsin–Madison
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: U.S. Department of Agriculture
Award: G5809058681
OpenAlex ID: W7130575430