دورية أكاديمية
Transforming roasted sesame oil into oil-impregnated powder: Avant-garde plating technique in molecular cooking - Mechanisms, physicochemical properties, and quantitative release of odorant-active compounds
| العنوان: | Transforming roasted sesame oil into oil-impregnated powder: Avant-garde plating technique in molecular cooking - Mechanisms, physicochemical properties, and quantitative release of odorant-active compounds |
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| المؤلفون: | Ma, Yongzhe, Yong Ma, Sang, Jung, Mun Yhung |
| المصدر: | In LWT 1 January 2024 191 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 00236438 |
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| DOI: | 10.1016/j.lwt.2023.115654 |