Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods
| Year | 2023 |
| Author | , , , , 高莫森* |
| Author count | 5 |
| Created date | 2024-09-18 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2023 |
| Publication month | 9 |
| Journal name | Critical Reviews in Food Science and Nutrition |
| Journal sponsor | Taylor and Francis |
| Publication area | 英國 |
| Volume | 63 |
| Issue | 24 |
| Start page | 63 |
| End page | 24 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |