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Conference Paper: The impact of thermal processing on Phenolics’ nutrition and health benefits

TitleThe impact of thermal processing on Phenolics’ nutrition and health benefits
Authors
Wang, M
Issue Date2016
Citation
2016年中国食品科学技术高峰论坛、第三届中国·新疆（兵团）特色农产品加工技术战略研讨会暨第四届塔河明珠学术论坛, 中国,·新疆, 塔里木大学, 2016年6月6-8日 How to Cite?
DescriptionKeynote talk
Persistent Identifierhttp://hdl.handle.net/10722/238565

 

DC FieldValueLanguage
dc.contributor.authorWang, M-
dc.date.accessioned2017-02-16T08:50:01Z-
dc.date.available2017-02-16T08:50:01Z-
dc.date.issued2016-
dc.identifier.citation2016年中国食品科学技术高峰论坛、第三届中国·新疆（兵团）特色农产品加工技术战略研讨会暨第四届塔河明珠学术论坛, 中国,·新疆, 塔里木大学, 2016年6月6-8日-
dc.identifier.urihttp://hdl.handle.net/10722/238565-
dc.descriptionKeynote talk-
dc.languageeng-
dc.relation.ispartofChina Food Science and Technology Forum (Xinjiang) [2016年中国食品科学技术高峰论坛]-
dc.titleThe impact of thermal processing on Phenolics’ nutrition and health benefits-
dc.typeConference_Paper-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.hkuros261325-
dc.publisher.placeXinjiang-

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