Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods
高莫森
高莫森
Categories: Journal  /   SCI(Sciences Citation Index)  /  
Year2023
Author
Created date2023-10-16
Author orderFourth (above) author
Corresponding authorYes
Publication year2023
Publication month1
Journal nameCritical Reviews in Food Science and Nutrition
Journal sponsorTaylor and Francis
Publication area英國
Volume63
Issue24
Start page63
End page24
Review systemYes
LanguageForeign Language