Bookmark (0)
Please login to bookmark
Close
Publication date: 31 July 2026
Source: Food Research International, Volume 236
Author(s): Jiahui Du, Xinyao Wang, Ganqi Yang, Taizheng Tang, Jiushi Guo, Jin Li, Yifeng Wu, Tungalag Dong, Xueyan Yun
Publication date: 31 July 2026Source: Food Research International, Volume 236Author(s): Jiahui Du, Xinyao Wang, Ganqi Yang, Taizheng Tang, Jiushi Guo, Jin Li, Yifeng Wu, Tungalag Dong, Xueyan Yun Read More
Related posts:
Effects of thermal and non-thermal sterilization on the quality and flavor of prune jam: An integrated analysis using E-nose, GC–MS, and GC-IMS
Characterization of a novel lytic bacteriophage SPuP2 against Shewanella putrefaciens and its efficacy in biofilm disruption: A promising antimicrobial strategy
Modulate meat flavor by different forms of Iron with chicken breast as a model
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching
Regulating starch hydrogen bond network: ternary deep eutectic solvents induce performance enhancement and mechanistic insights in starch films
Fermented red quinoa (FRQ) effectively mitigates chronic alcohol-induced cognitive impairment and hepatic steatosis through multi-mechanistic pathways