Bookmark (0)
Please login to bookmark
Close
Publication date: 1 November 2025
Source: LWT, Volume 235
Author(s): Haoqing Zhao, Yuanyuan Liu, Jingfeng Zhang, Hanying Xie, Huiting Huang, Lichao Zhao
Publication date: 1 November 2025Source: LWT, Volume 235Author(s): Haoqing Zhao, Yuanyuan Liu, Jingfeng Zhang, Hanying Xie, Huiting Huang, Lichao Zhao Read More
Related posts:
Synergistic indicator labels containing bromothymol blue/red carbon dots for visual real-time fish freshness sensing via colorimetric/fluorescent dual-modal signaling
Covalent vs. non-covalent polyphenol-potato protein conjugates in emulsions: Suppressing protein-lipid co-oxidation and improving whipped cream
Dynamic changes in fungal and mycotoxin contamination in Coix seed under different storage conditions
Dynamic evolution and interplay between the microbiome and flavor components of Chenxiang Tieguanyin during long-term storage
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
Screening and characterization of acetoin-producing lactic acid bacteria and their effect on the flavor quality of soy sauce