Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
高莫森
高莫森
Categories: Journal  /   SCI(Sciences Citation Index)  /  
Year2019
Author
Created date2021-09-30
Author orderFirst author
Corresponding authorYes
Publication year2019
Publication month4
Journal nameTrends in Food Science and Technology
Publication area英國
Volume86
Issue0
Start page328
End page339
Review systemYes
LanguageForeign Language