Bookmark (0)
Please login to bookmark
Close
Publication date: January 2026
Source: Innovative Food Science & Emerging Technologies, Volume 107
Author(s): Xinyao Wei, Yuxi Fan, Chenzeqing Li, Lei Wang, Hao Li, Tuyan Luo
Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Xinyao Wei, Yuxi Fan, Chenzeqing Li, Lei Wang, Hao Li, Tuyan Luo Read More
Related posts:
Impact of hydrodynamic cavitation as a non-thermal processing strategy on the quality attributes and flavor properties of Huyou juice
Improving the characteristics of plant-based whipping cream by replacing hydrogenated vegetable oil with soybean oil body: Roles of tempering temperature
A compatibility-guided GT-SuSy cascade and two-step fed-batch strategy enable scalable and cost-effective biosynthesis of Rebaudioside M
pH/glutathione dual-responsive magnetic carboxymethyl chitosan nanoparticles for the controlled release of astaxanthin
Green extraction of undenatured type II collagen from goat cartilage by deep eutectic solvents: An integrated in silico and experimental study
The impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability