Research [ASAP] Characterization of Important Odorants in Cooked Lobster Mushrooms LikeLiked Date: October 6, 2025 Less than 1 MinRead Views: 15 Journal of Agricultural and Food Chemistry DOI: 10.1021/acs.jafc.5c10167 Source: http://dx.doi.org/10.1021/acs.jafc.5c10167 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail ALT-Lab-Ad-1ALT-Lab-Ad-2ALT-Lab-Ad-3ALT-Lab-Ad-4ALT-Lab-Ad-5ALT-Lab-Ad-6ALT-Lab-Ad-7ALT-Lab-Ad-8ALT-Lab-Ad-9ALT-Lab-Ad-10ALT-Lab-Ad-11ALT-Lab-Ad-12ALT-Lab-Ad-13 Recent Articles Breaking new ground in sustainability (SD): a novel integrated framework for eco/green-innovation (EI) and green supply chain management (GSCM) implementation in emerging economies –... Research February 25, 2026 Prioritizing protection Food & Agriculture February 25, 2026 Activated carbon–embedded free-standing glucomannan membrane for efficient dye removal Research February 25, 2026 Assessing environmental and policy dimensions of LEED adoption in ready-made garments of Bangladesh: Drivers, barriers, and strategies for sustainable industrial green transformation Waste Management February 24, 2026 Gen AI could transform packaging pricing: McKinsey Packaging February 24, 2026 Webb Maps Uranus’ Upper Atmosphere Research February 24, 2026 Get louder about sustainability progress, Crown leader says Packaging February 24, 2026 Technology Originally Developed for Space Missions Now Integral to Everyday Life Research February 24, 2026 Mapped: 85% of Babies in 2026 Will Be Born in Asia and Africa Finance & investments February 24, 2026 How the Circular Economy Can Help Solve Climate Change Environmental News February 24, 2026 Load more
