Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 3
Author(s): Nana Yang, Caiyun Wu, Xiaolan Jike, Mengmeng Zhang, Tian Jiang, Hongjie Lei
Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Nana Yang, Caiyun Wu, Xiaolan Jike, Mengmeng Zhang, Tian Jiang, Hongjie Lei Read More
Related posts:
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp pieces
Dual role of calcium in regulating collagen integrity and proteolytic response during sea cucumber Apostichopus japonicus tenderization
Xylo-oligosaccharide utilization by Weissella kandleri YT103: Transcriptomic analysis and intestinal barrier protection
NaCl tolerance of starches from yellow, white, green, purple, and red wheat: crystalline structure, gelatinization, thermal, and textural properties
Starch nanoparticles and their OSA esterification products enhance cryoprotection of Lactobacillus bulgaricus CICC 20354