Bookmark (0)
Please login to bookmark
Close
Publication date: 15 December 2025
Source: LWT, Volume 238
Author(s): Shasha Yu, Xuchao Lan, Yimiao Tang, Yiruo He, Xiaxi Pan, Liming Ge, Changdao Mu, Zhilang Xu, Defu Li
Publication date: 15 December 2025Source: LWT, Volume 238Author(s): Shasha Yu, Xuchao Lan, Yimiao Tang, Yiruo He, Xiaxi Pan, Liming Ge, Changdao Mu, Zhilang Xu, Defu Li Read More
Related posts:
Physicochemical, functional, and storage characteristics of Chuju Chrysanthemum fermented tea added with exogenous Lactobacillus plantarum ATCC8014
Impact of cooking and processing on arsenic concentrations and dietary risk in rice products from central Taiwan
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
Biofabricated bacterial cellulose microcarriers for cultured meat applications
Traceability and authenticity identification of northeast rice based on portable energy dispersive x-ray fluorescence (p-XRF)
Combined radio frequency and steam blanching of iron yam (Dioscorea opposita Thunb.): Effect on polyphenol oxidase inactivation, heating uniformity, physicochemical properties, and microstructure