Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health.
作者信息
Xia Qiang, Green Brain D, Liu Zhonghua
机构信息
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China.
Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom.
出版信息
Front Nutr. 2022 Oct 18;9:1044382. doi: 10.3389/fnut.2022.1044382. eCollection 2022.
Abstract
摘要
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Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health.社论：加工过程中的物理化学相互作用以及成分-结构-性质的改变：食品质量、营养与健康
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