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Foods (Basel, Switzerland)|September 9, 2022
Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in ChinaYin Zhang, Yingjie Zhang, Hui Li, et al.Food Chemistry|September 13, 2022
Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned porkYin Zhang, Yingjie Zhang, Hui Li, et al.Biotechnology Advances|January 9, 2018
Extracellular fungal polyol lipids: A new class of potential high value lipidsLuis A Garay, Irnayuli R Sitepu, Tomas Cajka, et al.Current Developments in Nutrition|August 25, 2018
Fostering Strategies to Expand the Consumption of Edible Insects: The Value of a Tripartite Coalition between Academia, Industry, and GovernmentJoel B Mason, Richard Black, Sarah L Booth, et al.Critical Reviews in Food Science and Nutrition|March 25, 2021
Guidelines on reporting treatment conditions for emerging technologies in food processingVicente M Gómez-López, Gianpiero Pataro, Brijesh Tiwari, et al.Pageof 7