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)

Media coverage

• Title	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)
  Media name/outlet	Chemicals & Chemistry Daily
  Country/Territory	United States
  Date	10/5/23
  Persons	Hao Chen