Food Chemistry-X

主题词：Meat and Animal Product Quality; Fermentation and Sensory Analysis; Phytochemicals and Antioxidant Activities; Proteins in Food Systems; Food composition and properties; Tea Polyphenols and Effects; Protein Hydrolysis and Bioactive Peptides; Food Quality and Safety Studies; Advanced Chemical Sensor Technologies; Polysaccharides Composition and Applications; Probiotics and Fermented Foods; Postharvest Quality and Shelf Life Management; Microbial Metabolites in Food Biotechnology; Microencapsulation and Drying Processes; Nanocomposite Films for Food Packaging; Polysaccharides and Plant Cell Walls; Biochemical Analysis and Sensing Techniques; GABA and Rice Research; Food Chemistry and Fat Analysis; Edible Oils Quality and Analysis; Spectroscopy and Chemometric Analyses; Food Drying and Modeling; Horticultural and Viticultural Research; Essential Oils and Antimicrobial Activity; Metabolomics and Mass Spectrometry Studies