Bookmark (0)
Please login to bookmark
Close
Publication date: 31 August 2026
Source: Food Research International, Volume 238
Author(s): Kamil Haładyn, Ana Isabel Bourbon, Pedro M. Silva, Aneta Wojdyło, Paulina Nowicka
Publication date: 31 August 2026Source: Food Research International, Volume 238Author(s): Kamil Haładyn, Ana Isabel Bourbon, Pedro M. Silva, Aneta Wojdyło, Paulina Nowicka Read More
Related posts:
Tailoring yeast and bacterial consortia to modulate wine fermentation profiles
Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions
Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions
Unveiling the role of oxylipins in the formation of off-flavor in pea protein isolates
Unraveling the multi-scale mechanism of egg components in improving the freeze-thaw stabilization of frozen raw noodles
Influence of varying dilution levels of apple concentrate on 915 MHz microwave-induced inactivation of Alicyclobacillus acidoterrestris spores