Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Micro- and nanoplastics (MNPs) in liquid food: From occurrence, health risks and migration mechanisms to AI-enabled analytical and circular solutions

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 March 2026

Source: Food Research International, Volume 227

Author(s): Chi Zhang, Liwen Xiao, Jing Jing Wang, Song Miao

Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Chi Zhang, Liwen Xiao, Jing Jing Wang, Song Miao Read More

Related posts:

Default ThumbnailPhysicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level Default ThumbnailAlginate microcapsules enriched with biofilm-like Lactiplantibacillus plantarum: characterization, stability, and application in fermented soy yoghurts Default ThumbnailEffects of Astragalus polysaccharides and caffeic acid on pasting, rheological, thermal, and digestive properties of potato starch Default ThumbnailEffects of thermal processing and high-pressure homogenization treatment on the structural composition and biological properties of goat milk oligosaccharides Default ThumbnailEffect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch–Xanthan gum mixture Default ThumbnailAging of Citri Reticulatae pericarpium: Flavonoid metabolite dynamics, fungal community succession, and functional analysis of key transformation strains
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.