Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Year2019
Author高莫森*
Author count1
Created date2021-09-30
Author order第一作者
Corresponding author
Publication year2019
Publication month4
Journal nameTrends in Food Science and Technology
Publication area英國
Volume86
Issue0
Start page328
End page339
Publication type
Review system
LanguageForeign Language