Analysis and Applications of Useful Food-Derived Resources Using Novel Techniques

Authors

Tai‐Ying Chiou (ORCID: https://orcid.org/0000-0002-2114-9088)

Institutions

Kitami Institute of Technology (JP)

Publication Details

Journal: Japan Journal of Food Engineering
Published: 2025-03-14
DOI: https://doi.org/10.11301/jsfe.24663
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

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article

Analysis and Applications of Useful Food-Derived Resources Using Novel Techniques

Tai‐Ying Chiou

Mar 14, 2025

Japan Journal of Food Engineering

Probiotics and Fermented Foods

article

Analysis and Applications of Useful Food-Derived Resources Using Novel Techniques

Tai‐Ying Chiou

March 14, 2025article en

Abstract

No abstract available for this paper.

Japan Journal of Food EngineeringVol. 26(1)

Kitami Institute of Technology (JP)

Zero hunger

Openalex Percentile: Top 95%

Probiotics and Fermented Foods

DOI Open Access PDF OpenAlex

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Analysis and Applications of Useful Food-Derived Resources Using Novel Techniques — Tai‐Ying Chiou · Japan Journal of Food Engineering (2025) | TGRS Research Map | TGRS