Analysis of the effect of three different blanching processes on the flavor profile of peeled and unpeeled broad beans
2024 · Food Research International · 5 citations
https://doi.org/10.1016/j.foodres.2024.115578
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Xiaohui Fu is an academic researcher from Yangzhou University. The author has contributed to research in topics: Heavy Metal Exposure and Toxicity & Bone Metabolism and Diseases & Telomeres, Telomerase, and Senescence. The author has an h-index of 5, co-authored 8 publications.
https://doi.org/10.1016/j.foodres.2024.115578
https://doi.org/10.1093/jas/skaf033
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