Food Research International, 0963-9969

Journal

Publications

  1. 2019
  2. Published

    Soy sauce fermentation: microorganisms, aroma formation, and process modification

    Kostas Gkatzionis, 1 Jun 2019, In: Food Research International. 120, p. 364-374

    Research output: Contribution to journalReview articlepeer-review

  3. 2020
  4. Published

    Spinach leaf and chloroplast lipid: a natural rheology modifier for chocolate?

    Bettina Wolf, Jul 2020, In: Food Research International. 133, p. 1-13 13 p., 109193.

    Research output: Contribution to journalArticlepeer-review

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