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Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( <i>Brassica rapa</i> L. ssp. <i>pekinensis</i> ) during brining with ultrasonic treatment
Research article (Journal of Food Science, 2020) · cited 10× · AI/ML
Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( Brassica rapa L. ssp. pekinensis ) during brining with ultrasonic treatment
Summary
Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( Brassica rapa L. ssp. pekinensis ) during brining with ultrasonic treatment is a scholarly article[1].
Key Facts
Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( Brassica rapa L. ssp. pekinensis ) during brining with ultrasonic treatment's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( <i>Brassica rapa</i> L. ssp. <i>pekinensis</i> ) during brining with ultrasonic treatment. Retrieved May 24, 2026, from https://4ort.xyz/entity/influence-of-different-temperatures-on-brining-kinetics-salt-concentration-and-texture-properties-of-chinese-cabbage-i-b
MLA“Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( <i>Brassica rapa</i> L. ssp. <i>pekinensis</i> ) during brining with ultrasonic treatment.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/influence-of-different-temperatures-on-brining-kinetics-salt-concentration-and-texture-properties-of-chinese-cabbage-i-b.
BibTeX@misc{4ortxyz_influence-of-different-temperatures-on-brining-kinetics-salt-concentration-and-texture-properties-of-chinese-cabbage-i-b_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( <i>Brassica rapa</i> L. ssp. <i>pekinensis</i> ) during brining with ultrasonic treatment}}, year = {2026}, url = {https://4ort.xyz/entity/influence-of-different-temperatures-on-brining-kinetics-salt-concentration-and-texture-properties-of-chinese-cabbage-i-b}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( <i>Brassica rapa</i> L. ssp. <i>pekinensis</i> ) during brining with ultrasonic treatment — https://4ort.xyz/entity/influence-of-different-temperatures-on-brining-kinetics-salt-concentration-and-texture-properties-of-chinese-cabbage-i-b (retrieved 2026-05-24)
