التفاصيل البيبلوغرافية
| العنوان: |
Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| المؤلفون: |
Qiang Xia, Brain D. Green, Zhonghua Liu |
| المصدر: |
Frontiers in Nutrition, Vol 9 (2022) |
| بيانات النشر: |
Frontiers Media S.A., 2022. |
| سنة النشر: |
2022 |
| المجموعة: |
LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: |
composition-structure-property, thermal treatments, nonthermal processing, process development and optimization, physicochemical interactions, Nutrition. Foods and food supply, TX341-641 |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2296-861X |
| Relation: |
https://www.frontiersin.org/articles/10.3389/fnut.2022.1044382/full; https://doaj.org/toc/2296-861X |
| DOI: |
10.3389/fnut.2022.1044382 |
| URL الوصول: |
https://doaj.org/article/96a33ba23571468fa8f54fbf156aad54 |
| رقم الأكسشن: |
edsdoj.96a33ba23571468fa8f54fbf156aad54 |
| قاعدة البيانات: |
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