Fuente:
Food Chemistry
Publication date: 1 September 2026Source: Food Chemistry, Volume 522Author(s): Supakorn Potijun, Sucheewin Krobthong, Solène Dubs, Damien Steyer, Chanat Aonbangkhen, Yodying Yingchutrakul, Much Z. Fanani, Hikaru Seki, Toshiya Muranaka, Hubert Schaller, Supaart Sirikantaramas