Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
| Year | 2019 |
| Author | 高莫森* |
| Author count | 1 |
| Created date | 2021-09-30 |
| Author order | 第一作者 |
| Corresponding author | 是 |
| Publication year | 2019 |
| Publication month | 4 |
| Journal name | Trends in Food Science and Technology |
| Publication area | 英國 |
| Volume | 86 |
| Issue | 0 |
| Start page | 328 |
| End page | 339 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |