Singapore
National University of Singapore (NUS)
Nuclear magnetic resonance spectroscopy, Oolong tea, machine learning, Metabolomics, Authentication
Sensomics, Aroma of green tea infusion, Retort odor, Shelf life, Off-odor, aroma recombination, Aroma omission
transplanting, preharvest stress, antioxidants, Ascorbic acid, Carotenoids, phylloquinone
Lupin protein, High-intensity ultrasound, interfacial properties, foaming properties, egg white alternative
Cultured meat, Non antibiotic antimicrobial agent, Antimicrobial peptide, Cellular agriculture, Food safety, Food preservation, Chemical biology, Peptide chemistry