Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 222, Part 1
Author(s): Qiuping Yang, Yuting Huang, Yanan Wang, Yiyou Liang, Shousheng Feng, Chang Liu, Yinuo Yang, Qing Liu, Kaige Yang, Wei Zhou, Shenghui Cui, Baowei Yang
Publication date: December 2025Source: Food Research International, Volume 222, Part 1Author(s): Qiuping Yang, Yuting Huang, Yanan Wang, Yiyou Liang, Shousheng Feng, Chang Liu, Yinuo Yang, Qing Liu, Kaige Yang, Wei Zhou, Shenghui Cui, Baowei Yang Read More
Related posts:
Plant sterol ester-modified naringenin liposomes: A novel strategy for effectively penetrating the mucus barrier
Phenotypic traits, genetic diversity, and toxigenic potential of Aspergillus flavus from maize ear rots in Sichuan Province, China
Walnut protein isolate-epigallocatechin gallate nanoparticles: A functional carrier enhanced stability and antioxidant activity of lycopene
Citric acid modification of insoluble dietary fiber from soybean residue: Microstructural reconstruction, interfacial activity enhancement and stability by pickering emulsions
Rapid green determination of trace deoxynivalenol in flour by multimolecular spectroscopy combined with dispersive liquid-liquid microextraction and machine learning algorithm
Co-fermentation with Lactobacillus plantarum YN-03 and Lactobacillus delbrueckii YN-01: Improvements in the quality and metabolite composition of hot pot dipping sauce