Bookmark (0)
Please login to bookmark
Close
Publication date: 1 March 2026
Source: Food Research International, Volume 227
Author(s): Phanthipha Laosam, Suchanya Sinsranoi, Yong Yue, Pichitpon Luasiri, Phornpilat Senanok, Sutisa Khempaka, Chatsirin Nakharuthai, Jariya Roddee, Sasikan Katemala, Saranya Suwanangul, Saruttiwong Boonkong, Rayudika Aprilia Patindra Purba, Chompoonuch Khongla, Papungkorn Sangsawad
Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Phanthipha Laosam, Suchanya Sinsranoi, Yong Yue, Pichitpon Luasiri, Phornpilat Senanok, Sutisa Khempaka, Chatsirin Nakharuthai, Jariya Roddee, Sasikan Katemala, Saranya Suwanangul, Saruttiwong Boonkong, Rayudika Aprilia Patindra Purba, Chompoonuch Khongla, Papungkorn Sangsawad Read More
Related posts:
Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment
A novel antimicrobial peptide FxCy2 against Helicobacter pylori: Isolation and purification from Lactobacillus paracasei FX-6
Highly sensitive separation and characterization of multiple mycotoxins by supercritical fluid chromatography combined with ion mobility quadrupole time-of-flight mass spectrometry
Inhibiting browning in ready-to-eat oysters: The efficacy and mechanism of L-cysteine combined with light-proof nitrogen-filled packaging during accelerated storage
Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles
Ultrasound-assisted frying: A comprehensive review of mechanisms, quality improvements, and the path to industrial adoption