Editorial overview: Food chemistry and biochemistry Vol. 31 (Current status in our understanding of physicochemical basis of bioaccessibility)

Uri Lesmes

doi:10.1016/j.cofs.2020.07.002

Editorial overview: Food chemistry and biochemistry Vol. 31 (Current status in our understanding of physicochemical basis of bioaccessibility)

Research output: Contribution to journal › Editorial

Original language	English
Pages (from-to)	iii-iv
Journal	Current Opinion in Food Science
Volume	31
DOIs	https://doi.org/10.1016/j.cofs.2020.07.002
State	Published - Feb 2020
Externally published	Yes

All Science Journal Classification (ASJC) codes

Food Science
Applied Microbiology and Biotechnology

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10.1016/j.cofs.2020.07.002

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title = "Editorial overview: Food chemistry and biochemistry Vol. 31 (Current status in our understanding of physicochemical basis of bioaccessibility)",

author = "Uri Lesmes",

year = "2020",

month = feb,

doi = "10.1016/j.cofs.2020.07.002",

language = "الإنجليزيّة",

volume = "31",

pages = "iii--iv",

journal = "Current Opinion in Food Science",

issn = "2214-7993",

publisher = "Elsevier Ltd.",

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T2 - Food chemistry and biochemistry Vol. 31 (Current status in our understanding of physicochemical basis of bioaccessibility)

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M3 - كلمة العدد

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SP - iii-iv

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

ER -

Editorial overview: Food chemistry and biochemistry Vol. 31 (Current status in our understanding of physicochemical basis of bioaccessibility)

All Science Journal Classification (ASJC) codes

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