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Food science & technology, 2018-04, Vol.90, p.246-253
2018
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Journal of food science, 2015-05, Vol.80 (5), p.H1111-H1119
2015
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Colloids and surfaces. A, Physicochemical and engineering aspects, 2013-08, Vol.430, p.76-84
2013
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Food and bioprocess technology, 2017-04, Vol.10 (4), p.781-788
2017
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Scientific reports, 2019-02, Vol.9 (1), p.2538-2538, Article 2538
2019
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Food chemistry, 2013-12, Vol.141 (4), p.3317-3322
2013
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Journal of the American Oil Chemists' Society, 2011, Vol.88 (1), p.143-149
2011
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Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1475-1481
2005
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Food chemistry, 2006, Vol.94 (1), p.53-60
2006
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Food chemistry, 2005-08, Vol.92 (1), p.101-107
2005
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Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5617-5624
2005
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Food science & technology, 2016-11, Vol.73, p.432-441
2016
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Journal of the American Oil Chemists' Society, 2015-09, Vol.92 (9), p.1303-1312
2015
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International journal of biological macromolecules, 2020-09, Vol.158, p.656-661
2020
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Journal of the American Oil Chemists' Society, 2003-09, Vol.80 (9), p.881-887
2003
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Journal of the American Oil Chemists' Society, 2004-10, Vol.81 (10), p.979-987
2004
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Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5146-5157
2017
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Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
2018
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Starch - Stärke, 2022-03, Vol.74 (3-4), p.n/a
2022
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Food science & technology, 2017-12, Vol.86, p.577-585
2017
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Shengwu gongcheng xuebao, 2010-07, Vol.26 (7), p.892
2010
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Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5146-5157
2017
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European journal of lipid science and technology, 2017-08, Vol.119 (8), p.n/a
2017
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Green chemistry : an international journal and green chemistry resource : GC, 2014-01, Vol.16 (6), p.3218-3223
2014
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Chinese journal of chemical engineering, 2014-09, Vol.22 (9), p.1016-1020
2014
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