A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C
Year: 2021
Type: article
Source: Food Chemistry
Authors: Mustafa Yaman, Melika Sar, Zafer Ceylan
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3210797810