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Impact of High-Pressure Processing on Color, Microbial Safety, and 5-Methyltetrahydrofolate and Isothiocyanate Contents in Ready-to-Eat Cruciferous Sprouts

Crossref DOI link: https://doi.org/10.1007/s11947-025-04194-w

Published Online: 2026-01-12

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lin, Zi‑Jin

Chen, Yu‑Ying

Liu, Qin-Ru

Wang, Chung-Yi
Funding

Funding for this research was provided by:

National Science and Technology Council (NSTC 111-2622-E-150-002)
License Information

Text and Data Mining valid from 2026-01-12

Version of Record valid from 2026-01-12
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Article History

Received: 14 October 2025

Accepted: 23 December 2025

First Online: 12 January 2026

Declarations

:

: This article does not contain any studies with human participants or animals performed by any of the authors.

: The authors declare no competing interests.

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