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Updated: Aug 23, 2025

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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
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Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food
Qiang Xia1, Brain D Green2, Zhonghua Liu3
1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China.
Frontiers in Nutrition
|November 4, 2022
Abstract
No abstract available in PubMed .
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