Bookmark (0)
Please login to bookmark
Close
Publication date: November 2025
Source: Trends in Food Science & Technology, Volume 165
Author(s): Bing Liu, Yu-miao Wang, Shu-qi Lu, Can Zhou, Yuan Wu, Yi Wang
Publication date: November 2025Source: Trends in Food Science & Technology, Volume 165Author(s): Bing Liu, Yu-miao Wang, Shu-qi Lu, Can Zhou, Yuan Wu, Yi Wang Read More
Related posts:
Physicochemical properties and combined toxic effects of micro- and nanoplastics on gut and gut-organ axes
Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications
Homologous non-covalent binding mechanism of potato protein and purple potato anthocyanins: Insights into structural and functional benefits
Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations
Novel umami peptides from Takifugu rubripes and evaluation of their umami perception through virtual screening and biolayer interferometry
Advances in biomass-based carbon dots for smart food packaging applications