Bookmark (0)
Please login to bookmark
Close
Publication date: 1 October 2025
Source: LWT, Volume 233
Author(s): Lijing Liang, Xiaozhong Zhong, Ling Li, Junjie Jia, Long Ma, Songtao Wang, Rongkun Tu, Yajie Liu, Zongyun Feng, Huibo Luo
Publication date: 1 October 2025Source: LWT, Volume 233Author(s): Lijing Liang, Xiaozhong Zhong, Ling Li, Junjie Jia, Long Ma, Songtao Wang, Rongkun Tu, Yajie Liu, Zongyun Feng, Huibo Luo Read More
Related posts:
Co-encapsulation of Lactiplantibacillus plantarum and Clostridium tyrobutyricum in gelatin-xylan microcapsules for high-yield butyric acid production: Preparation and in vitro assessment
Ultra-stable β-carotene emulsion stabilized by polyglycerol esters
Optimizing black highland barley through controlled pearling: Nutritional enhancement, texture modification, and glycemic control
A starch-based 3D printed intelligent colorimetric film co-loaded natural pigments for visualizing food freshness: Effect of nozzle size on gel structure formation
Study on process optimization and quality kinetic model construction of tofu skin-wrapped Seriola dumerili rolls
Appearance, nutrition, lipid quality, and antioxidant capacity of fresh in-shell and shelled walnuts during cold storage as affected by electron beam irradiation