Bookmark (0)
Please login to bookmark
Close
Publication date: 1 September 2025
Source: LWT, Volume 231
Author(s): Yongxun Duan, Lingyun Liu, Chengxin Huang, Wang Shu, Yuan Qi, Yueting Dai, Changtian Li, Yu Li
Publication date: 1 September 2025Source: LWT, Volume 231Author(s): Yongxun Duan, Lingyun Liu, Chengxin Huang, Wang Shu, Yuan Qi, Yueting Dai, Changtian Li, Yu Li Read More
Related posts:
Molecular weight variations of partially hydrolyzed guar gum: Influence on physicochemical properties, structure, and in vitro colonic fermentation mechanisms
Dynamic interplay of p-coumaric acid metabolism, microbial succession, and volatile flavor dynamics in strong aroma-type Baijiu fermentation: A multi-omics perspective
Unraveling novel acid tolerance mechanisms in Lactococcus lactis through physiological and multi-omics analyses
Intelligent film based on mulberry anthocyanin, sodium alginate, and gellan gum for monitoring pork freshness
LC-MS/MS reveals variation in bioactive flavonoid profiles and MYB regulatory networks in wild vs. cultivated strawberries (white, pink, red)
Effects of selenium enrichment on the nutritional components, metabolites, and flavor volatiles of fermented Cordyceps militaris juice