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

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

Bibliographic Details
Main Authors:	Qiang Xia, Brain D. Green, Zhonghua Liu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-10-01
Series:	Frontiers in Nutrition
Subjects:	composition-structure-property thermal treatments nonthermal processing process development and optimization physicochemical interactions
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1044382/full

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