Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 3
Author(s): Jiarong Cui, Jun Xu, Xiaohu Wu, Xinglu Pan, Yongquan Zheng, Fengshou Dong
Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Jiarong Cui, Jun Xu, Xiaohu Wu, Xinglu Pan, Yongquan Zheng, Fengshou Dong Read More
Related posts:
Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection
Transcriptomic insights into hydrogen peroxide-mediated antibacterial activity of Enterococcus lactis FSEL1 in raw milk biofilms
Sequential combination of gaseous chlorine dioxide and ultraviolet-C: Tackling sub-lethally stressed Salmonella enterica on raw whole almonds and fresh-cut leafy greens
Dual role of calcium in regulating collagen integrity and proteolytic response during sea cucumber Apostichopus japonicus tenderization
Green extraction of anthocyanins from Chinese bayberry (Myrica rubra Sieb. Et Zucc.) using acidic deep eutectic solvents: Enhancing the physicochemical properties and stability of anthocyanins.
Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis