Special issue on progress in food chemistry - Insights from the 2023 conference preface

被引：0
|
作者：
Finglas, Paul [1 ]
Astley, Sian [2 ]
Pegg, Ronald B. [3 ]
Sun-Waterhouse, Dongxiao [4 ]
Al-u'datt, Muhammad H. [5 ,6 ]
机构：
[1] Quadram Inst Biosci, Food & Nutr Natl Biosci Res Infrastruct, Norwich Res Pk,Rosalind Franklin Rd, Norwich NR4 7UQ, England
[2] Secretaire Gen EuroFIR AISBL, 40 Rue Washington, B-1050 Brussels, Belgium
[3] Univ Georgia, Dept Food Sci & Technol, 100 Cedar St, Athens, GA 30602 USA
[4] South China Univ Technol, Guangzhou, Peoples R China
[5] Jordan Univ Sci & Technol, Dept Nutr & Food Technol, Fac Agr, POB 3030, Irbid 22110, Jordan
[6] Kuwait Univ, Coll Life Sci, Dept Food Sci & Nutr, POB 5969, Safat 13060, Kuwait
来源：
FOOD CHEMISTRY | 2025年 / 476卷
关键词：
D O I：
10.1016/j.foodchem.2025.143267
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页数：1
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