Work

Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color

Year: 2026

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/1541-4337.70387

Authors: Shuang Wang, Tianjiao Niu, Shuang Du, Qianyu Le, Xuhui Fan, Chong Chen, Jinqiao Zhang, Pengjie Wang, Yang Song, Han Chen, Ran Xiao, Weibo Zhang

Institutions: China Agricultural University, National University of Singapore

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7120929577

FWCI: 5.481

Cites: 85

Cited by: 2

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