(College of Food Science and Nutritional Engineering/National Engineering Research Center of Fruit and Vegetable Processing/Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, China)
Sichuan Provincial Finance Agricultural Reform and Innovation Science and Technology Demonstration Award and Subsidy Project (SCB-ZNCY-2022006).
WU Xiaomeng, RAO Lei, ZHANG Hongchao, HU Xiaosong, LIAO Xiaojun. Quality and Safety Improvement of Premade Cuisine by Novel Food Processing Technologies[J]. Journal of Food Science and Technology,2022,40(5):1-13.
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