Meinung
For the preservation and fortification of meat, use lactic acid bacteria (LAB), an indigenous and probiotic microbe
Viable and dead foodborne pathogens can be found using PCRmediated nucleic acid molecular recognition technology
Perspektive
Safety evaluation of gluten-free diet-related foods and beverages
Enhancing nutritional values, isoflavone aglycones, and antioxidant capacity of edible mushroom by-products with soybeans
Technology and public understanding of science in the US: the national bioengineered food disclosure standard of 2016
Forschungsartikel
Preliminary phytochemical screening and Antioxidant activity of chaya leaf (Cnidoscolus acontifolus) extracts on refined palm kernel oil
