Bookmark (0)
Please login to bookmark
Close
Publication date: Available online 18 August 2025
Source: Innovative Food Science & Emerging Technologies
Author(s): Hao Chen, Qinjie Wu, Huiying Zheng, Yuchen Ding, Jiangting Wu, Mengfei Ren, Yan Chen
Publication date: Available online 18 August 2025Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hao Chen, Qinjie Wu, Huiying Zheng, Yuchen Ding, Jiangting Wu, Mengfei Ren, Yan Chen Read More
Related posts:
Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing
Combined wet milling and enzymatic refining of bamboo shoot suspensions: Microstructure, stability, and rheological properties
Homologous non-covalent binding mechanism of potato protein and purple potato anthocyanins: Insights into structural and functional benefits
Characterization of liposomes containing Ascorbyl-6-O-conjugated linoleate: Perspective on phase transition and release behavior
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue
Ohmic heating-assisted synthesis of chlorophyll-sensitized TiO2 for enhanced visible light-driven photocatalytic antimicrobial activity