Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Trends in Food Science & Technology, Volume 169
Author(s): Xinjie Shang, Shu Li, Shiyu Lin, Shihao Sun, Li Liang, Yuyu Zhang, Rui Yang
Publication date: March 2026Source: Trends in Food Science & Technology, Volume 169Author(s): Xinjie Shang, Shu Li, Shiyu Lin, Shihao Sun, Li Liang, Yuyu Zhang, Rui Yang Read More
Related posts:
The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review
Improved mechanical, thermal and barrier properties of sericin/gelatin/carboxymethyl chitosan based films by laccase for packaging application in fruits and food cooking
Effects of non-covalent interactions between β-lactoglobulin and food ligands on food nutrition and safety: A review
Amyloid-like fibrils accelerate pre-cooked gluten depolymerization during freeze-thaw cycles
3D printing-driven functional food innovation: construction of personalized nutritional system and precise regulation mechanism of texture structure
Quality challenges and preservation strategies for high moisture rice-based products