2019年4期
食品科學(xué)與人類健康(英文)
- Application of natural β-glucans as biocompatible functional nanomaterials
- An investigation of the formulation and nutritional composition of modern meat analogue products
- A critical review on chemical constituents and pharmacological effects of Lilium
- Cytochrome P450 monooxygenase-mediated eicosanoid pathway: A potential mechanistic linkage between dietary fatty acid consumption and colon cancer risk
- Effects of ginseng dietary supplementation on a high-Fat diet-induced obesity in C57BL/6 Mice
- Quantification and discovery of PCR inhibitors found in food matrices commonly associated with foodborne viruses
- Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
- Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves
- Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness
- Characterization of flavor fingerprinting of red sufu duringfermentation and the comparison of volatiles of typical products
- Retraction notice to “Linking gut microbiota to aging process: A new target for anti-aging” [Food Sci. Hum. Wellness 7 (2) (2018) 111–119]