Bookmark (0)
Please login to bookmark
Close
Publication date: 30 April 2026
Source: Food Research International, Volume 230
Author(s): Qingwei Lin, Yanyu Hu, Xu Chen, Xixi Cai, Shaoyun Wang
Publication date: 30 April 2026Source: Food Research International, Volume 230Author(s): Qingwei Lin, Yanyu Hu, Xu Chen, Xixi Cai, Shaoyun Wang Read More
Related posts:
Synergistic enhancement of blueberry wine aroma through mixed fermentation with indigenous Hanseniaspora thailandica and Saccharomyces cerevisiae
Fermented red quinoa (FRQ) effectively mitigates chronic alcohol-induced cognitive impairment and hepatic steatosis through multi-mechanistic pathways
Improving fermentation efficiency and aroma quality of Shanlan Rice wine: Co-fermentation with selected dominant microorganisms from Shanlan Qubing
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
Selenization-based nanotechnology improves the hypoglycemic and anti-osteoporotic efficacy of Rehmannia glutinosa polysaccharide
Colostrum-specific amino acids and lipids elevating lutein bioaccessibility at the micellization stage relative to mature milk and infant formula