Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 3
Author(s): Di Zhang, Jia Guo, Xin Song, Yongjun Xia, Guangqiang Wang, Zibo Song, Zhiqiang Xiong, Lianzhong Ai
Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Di Zhang, Jia Guo, Xin Song, Yongjun Xia, Guangqiang Wang, Zibo Song, Zhiqiang Xiong, Lianzhong Ai Read More
Related posts:
Deterministic vs. stochastic: Fungal assembly driven by grape cultivar dictates divergent wine aromas in spontaneous fermentation
Effect of carboxymethyl chitosan on the properties of soybean oil body-carboxymethyl chitosan emulsion
Effect of electron beam irradiation on the hierarchical structure and physicochemical properties of starch isolated from oat grains
Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087
Integrated analysis of internal moisture diffusion and surface moisture evaporation in the surface hardening phenomena of yam slices
Esculetin improves lipid metabolism disorders induced by a high-fat diet by regulating the P13K-AKT signaling pathway and taurocholic acid metabolism