Bookmark (0)
Please login to bookmark
Close
Publication date: 31 July 2026
Source: Food Research International, Volume 236
Author(s): Hongzhi Zhang, Lingyu Li, Anthony Pius Bassey, Zhiwei Fu, Yongsheng Zhu, Kaiyan Liu, Linlin Fan, Xiaoli Liu
Publication date: 31 July 2026Source: Food Research International, Volume 236Author(s): Hongzhi Zhang, Lingyu Li, Anthony Pius Bassey, Zhiwei Fu, Yongsheng Zhu, Kaiyan Liu, Linlin Fan, Xiaoli Liu Read More
Related posts:
The synergistic effect of a seaweed and cereal dietary fiber blend on selected gut bacteria via adsorption of nitrite
Screening and application of flavor-enhancing functional strains for low-salt fermentation of chili
CO2-modified atmosphere improves the flavor quality of low-salt Xuecai by regulating microbial communities and metabolic functions