Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Journal of Food Composition and Analysis, Volume 153
Author(s): Chengmei Bai, Bin Li, Seid Mahdi Jafari, Shilin Liu, Ling Wang, Yan Li
Publication date: May 2026Source: Journal of Food Composition and Analysis, Volume 153Author(s): Chengmei Bai, Bin Li, Seid Mahdi Jafari, Shilin Liu, Ling Wang, Yan Li Read More
Related posts:
Demulsification of water-in-oil emulsions stabilized with glycerol monostearate-based oleogel by secondary surfactant to enhance saltiness perception
Role of cross-linking in improving the spinnability of biopolymers for production of electrospun fibers/nanofibers
Production of natural aroma powder by spray drying Bay Laurel (Laurus nobilis L.) essential oil-loaded emulsion
Active food packaging based on chitosan-gelatin nanocomposites functionalized with bioactive nanoparticles: fabrication, properties, and application in seafood preservation
Advancing food science through quantum chemistry calculation: A cutting-edge strategy
Determination of benzimidazoles in honey by Fe3O4@SiO2@MPA-TAPT-COF-based magnetic solid-phase and UPLC-MS/MS