Bookmark (0)
Please login to bookmark
Close
Publication date: 1 June 2026
Source: Food Research International, Volume 233, Part 1
Author(s): Jing Yu, Zengyan Yu, Hao Liang, Xinpeng Cao, Shuaiqian Wang, Gang Yu, Yong Xue, Changhu Xue
Publication date: 1 June 2026Source: Food Research International, Volume 233, Part 1Author(s): Jing Yu, Zengyan Yu, Hao Liang, Xinpeng Cao, Shuaiqian Wang, Gang Yu, Yong Xue, Changhu Xue Read More
Related posts:
Ultrasound-assisted frying: A comprehensive review of mechanisms, quality improvements, and the path to industrial adoption
Potential structure-immunostimulatory activity relationship of Tartary buckwheat sprout pectic polysaccharides: Influences of molecular mass and esterification degree
Dietary fiber-mediated high-moisture texturization of Antarctic krill-based hybrid protein: Interaction between microstructure and hydration properties
Comprehensive investigation of the physicochemical properties, lipid profile, nutritional potential, and in vitro digestive characteristics of Malania oleifera oil
High oxygen barrier and synergistically enhanced photodynamic antibacterial films via Berberine/layered double hydroxide for food packaging
Contribution of foods and poor food-handling practices to the DALY-based burden of foodborne diseases in China