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Publications by Xiaohuang Cao

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2020English

Chlorogenic Acid Osmosis of Snakehead Fish: A Novel Approach to Maintain Quality and Suppress Deterioration During Storage

International Journal of Food Properties
Food Science
2020English

Cover Image, Volume 44, Issue 2

Journal of Food Biochemistry
Cell BiologyPharmacologyFood ScienceBiophysics
2020English

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