npj Science of Food

主题词：Gut microbiota and health; Probiotics and Fermented Foods; Fermentation and Sensory Analysis; Meat and Animal Product Quality; Agriculture Sustainability and Environmental Impact; Proteins in Food Systems; Biochemical Analysis and Sensing Techniques; Food composition and properties; Protein Hydrolysis and Bioactive Peptides; Advanced Chemical Sensor Technologies; Tea Polyphenols and Effects; Nutritional Studies and Diet; Phytochemicals and Antioxidant Activities; Identification and Quantification in Food; Metabolomics and Mass Spectrometry Studies; Spectroscopy and Chemometric Analyses; Food Waste Reduction and Sustainability; Olfactory and Sensory Function Studies; Diet and metabolism studies; Edible Oils Quality and Analysis; Sensory Analysis and Statistical Methods; Mycotoxins in Agriculture and Food; Polysaccharides and Plant Cell Walls; Food Chemistry and Fat Analysis; Liver Disease Diagnosis and Treatment