Bookmark (0)
Please login to bookmark
Close
Publication date: 15 October 2025
Source: LWT, Volume 234
Author(s): Yinchuan Pan, Shudong Liu, Hao Zhang, Youming Shen, Jing Liu, Jianping Wang, Yanxia Gao, Ning Ma
Publication date: 15 October 2025Source: LWT, Volume 234Author(s): Yinchuan Pan, Shudong Liu, Hao Zhang, Youming Shen, Jing Liu, Jianping Wang, Yanxia Gao, Ning Ma Read More
Related posts:
Physicochemical properties, storage characteristics, and flavor quality of fresh noodles made with fermented soy milk
Characterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai
An updated review of influences of active packaging on texture profiles of aquatic products: Maintenance behaviors, mechanisms, synergistic strategies and future challenges
Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters
Physicochemical, structural, and film properties of octenyl succinic anhydride rice starch esters with different degrees of substitution and their correlation analysis
The construction of yeast β-glucan coated-edible dock protein nanomicelles for the encapsulation and sustained release of apigenin