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Palabras clave – provistas por la editorial

redox potential; color transfer; beef juice; beef meat; eugenol; encapsulation; whey protein–maltodextrin conjugates; chitosan; olive oil; cv. Lianolia Kerkyras; cv. Koroneiki; fatty acid methyl esters; sterols; authenticity; quality; LAB; Bifidobacterium; BLS; fruits; vegetables; Oregano honey; costeño-type cheese; sodium chloride; texture; rheology; microstructure.; boba milk tea; calcium alginate ball; preparation method; shelf life; inventory; new retailing; baking industrial; food supply chain coordination; Two-stage production system; corporate social responsibility; supply chain; dairy industry; social charity; Vietnam; dry; efficiency; energy; kiwifruit; ultrasound; edible coating; nanoemulsion; guaiacol peroxidase; anthocyanins; phenylalanine ammonia-lyase; chub mackerel; smoking treatment; sensory analysis; physiochemical characteristics; microbiological quality; biochemical analysis; HMR; pen shell; squid meat; superheated steam; high-frequency defrosting; cassava chips; physicochemical properties; MALDI-TOF; applications; food; fraud; adulteration; n/a