Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 1
Author(s): Yaxin Zhou, Min Zhang, Jinjin Huang, Chung Lim Law
Publication date: December 2025Source: Food Research International, Volume 221, Part 1Author(s): Yaxin Zhou, Min Zhang, Jinjin Huang, Chung Lim Law Read More
Related posts:
Characterization of flavor profile and microbial community dynamics in naturally fermented sour watermelon
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
Electrospun wheat gluten/zein nanofibers co-loaded with ferulic acid and TiO2 as potential food active packaging
Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp pieces
Mechanism of TGase-induced oyster peptide-chitosan oligosaccharide glycosylation and amelioration effects of its zinc complex on zinc deficiency-associated neuron damages and oxidative stress
Effect of carboxymethyl chitosan on the properties of soybean oil body-carboxymethyl chitosan emulsion