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Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health

Detalles Bibliográficos
Autores principales:	Xia, Qiang, Green, Brain D., Liu, Zhonghua
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
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

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