Studies from Inner Mongolia University of Technology in the Area of Food Chemistry Described (Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic)

Press/Media: Press / Media

PeriodOct 5 2023

Media coverage

1

Media coverage

  • TitleStudies from Inner Mongolia University of Technology in the Area of Food Chemistry Described (Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic)
    Media name/outletChemicals & Chemistry Daily
    Country/TerritoryUnited States
    Date10/5/23
    PersonsHao Chen