[Fatty acid content in Jiangnan dishes in Hangzhou].

Xiaozhen Yu, Jingshun Zhang, Ying Ying +2

Wei sheng yan jiu = Journal of hygiene research

To analyze the fatty acid content of Jiangnan dishes in Hangzhou. Based on the order frequency records from an online platform, two popular Jiangnan cuisine restaurants were selected for monitoring....

DOI →

2024Scientific literature Open Access

Futuristic Trends in Agriculture Engineering & Food Sciences

AZİME ÖZKAN KARABACAK, CANAN ECE TAMER, Senanur Durgut Malçok

Bursa Uludag University - AVESIS

Agriculture

2024

Research Library

[Fatty acid content in Jiangnan dishes in Hangzhou].

Futuristic Trends in Agriculture Engineering & Food Sciences

Research progress in the synthesis of stable isotopes of food flavour compounds.

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The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action.

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Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor.

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Application of nanotechnology in different aspects of the food industry

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Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver.

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Pints of the past, flavours for the future.

REVIEW OF THE COLLECTIVE MONOGRAPH "IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING"

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[Advances in the application of ion chromatography-mass spectrometry in the fields of life and health].