Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 3
Author(s): Sang Yoo Lee, So Young Woo, Su Been Park, Yaxin Zheng, Hyang Sook Chun
Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Sang Yoo Lee, So Young Woo, Su Been Park, Yaxin Zheng, Hyang Sook Chun Read More
Related posts:
AI-based smart pretreatment of fresh fruits and vegetables before processing: Research progress and application prospects
Sequential combination of gaseous chlorine dioxide and ultraviolet-C: Tackling sub-lethally stressed Salmonella enterica on raw whole almonds and fresh-cut leafy greens
From washing to cooking: A comprehensive assessment of ten household processing methods on typical pesticide residues in cowpeas
Green extraction of anthocyanins from Chinese bayberry (Myrica rubra Sieb. Et Zucc.) using acidic deep eutectic solvents: Enhancing the physicochemical properties and stability of anthocyanins.
Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection
Molecular insights into α-Lactalbumin–Chlorogenic acid interaction: Peptide design and anti-inflammatory mechanisms