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Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623564/ https://www.ncbi.nlm.nih.gov/pubmed/36330136 http://dx.doi.org/10.3389/fnut.2022.1044382 |
| _version_ | 1784822027306139648 |
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| author | Xia, Qiang Green, Brain D. Liu, Zhonghua |
| author_facet | Xia, Qiang Green, Brain D. Liu, Zhonghua |
| author_sort | Xia, Qiang |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-9623564 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2022 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-96235642022-11-02 Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health Xia, Qiang Green, Brain D. Liu, Zhonghua Front Nutr Nutrition Frontiers Media S.A. 2022-10-18 /pmc/articles/PMC9623564/ /pubmed/36330136 http://dx.doi.org/10.3389/fnut.2022.1044382 Text en Copyright © 2022 Xia, Green and Liu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Nutrition Xia, Qiang Green, Brain D. Liu, Zhonghua Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_full | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_fullStr | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_full_unstemmed | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_short | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_sort | editorial: physical-chemical interactions and composition-structure-property modifications during processing: food quality, nutrition, and health |
| topic | Nutrition |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623564/ https://www.ncbi.nlm.nih.gov/pubmed/36330136 http://dx.doi.org/10.3389/fnut.2022.1044382 |
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