Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods

被引：0
|
作者：
Wang, Yueqi [1 ,2 ,3 ]
Zhang, Yi [4 ]
Zhao, Yongqiang [1 ,2 ,3 ]
Liang, Peng [5 ]
机构：
[1] Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Proc, Guangzhou, Peoples R China
[2] Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
[3] Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya, Peoples R China
[4] Penn State Univ, Dept Food Sci, University Pk, PA USA
[5] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2023年 / 10卷
关键词：
marine food; nutritional functional components; flavor formation; food quality and safety; foodomics; freshness preservation;
D O I：
10.3389/fnut.2023.1206758
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页数：2
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