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Biotechnology in Future Food Lipids: Opportunities and Challenges.
Xu, Qingqing; Tang, Qingyun; Xu, Yang; Wu, Junjun; Mao, Xiangzhao; Li, Fuli; Wang, Shian; Wang, Yonghua.
Affiliation
  • Xu Q; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China; email: yonghw@scut.edu.cn.
  • Tang Q; Department of Chemistry, University of York, Heslington, York, United Kingdom.
  • Xu Y; Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, Canada.
  • Wu J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.
  • Mao X; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.
  • Li F; Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China.
  • Wang S; Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China.
  • Wang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China; email: yonghw@scut.edu.cn.
Annu Rev Food Sci Technol ; 14: 225-246, 2023 03 27.
Article in En | MEDLINE | ID: mdl-36696571
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Biotechnology / Oils Limits: Humans Language: En Journal: Annu Rev Food Sci Technol Year: 2023 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Biotechnology / Oils Limits: Humans Language: En Journal: Annu Rev Food Sci Technol Year: 2023 Document type: Article