Work

Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

Year: 2024

Type: article

Source: Food Reviews International

DOI: 10.1080/87559129.2024.2389142

Authors: Yangyang Chen, Huiyu Gong, Junwei Wang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao

Institutions: South China University of Technology, Changsha University of Science and Technology

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G8690026423

OpenAlex ID: W4401673279

FWCI: 2.58

Cites: 178

Cited by: 12

Related to: 10