Work

Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage

Year: 2026

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.70065

Authors: Zhenhua Wang, Mengmeng Zhang, Mengmeng Zhang, Min Zhang, Min Zhang, Yanyan Zheng, Zhendong Cai, Aojie Zhang

Institutions: Beijing Technology and Business University, Beijing Advanced Innovation Center for Food Nutrition and Human Health

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7155191305

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Cites: 32

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