Bookmark (0)
Please login to bookmark
Close
Publication date: 1 July 2026
Source: Food Research International, Volume 235
Author(s): Jiahao Yu, Mengqiu Xu, Yang Lin, Yong Cheng, Ping Shao
Publication date: 1 July 2026Source: Food Research International, Volume 235Author(s): Jiahao Yu, Mengqiu Xu, Yang Lin, Yong Cheng, Ping Shao Read More
Related posts:
Synergistic inhibition of advanced glycation end products and enhancement of flavor by the combination of oligomeric proanthocyanidins and glycated yeast proteins
Enhancing nattokinase stability through synergistic interactions:Construction and mechanism analysis of multi-level encapsulation structures in fig-like gel beads
The binding mechanism of an iron-chelating peptide from duck plasma and insights into its absorption-enhancing effect in Caco-2 cells
Identification and rational engineering of a novel zearalenone-degrading enzyme from Fonsecaea erecta
Inhibiting browning in ready-to-eat oysters: The efficacy and mechanism of L-cysteine combined with light-proof nitrogen-filled packaging during accelerated storage
Study on the formation, structural characterization, and antioxidant activity of Amadori compound Fru-SAC during black garlic processing