Next-generation super-drying technologies for aquatic foods in the context of industry 5.0: A review.

Zheng W, Zhang M, Zhan F

DOI: 10.1016/j.foodres.2026.119857
Published: 2026 Oct 31
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.119857,
  title = {Next-generation super-drying technologies for aquatic foods in the context of industry 5.0: A review.},
  author = {Zheng W and Zhang M and Zhan F},
  year = {2026},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2026.119857},
  url = {https://doi.org/10.1016/j.foodres.2026.119857}
}

RIS

TY  - JOUR
TI  - Next-generation super-drying technologies for aquatic foods in the context of industry 5.0: A review.
AU  - Zheng W
AU  - Zhang M
AU  - Zhan F
PY  - 2026
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2026.119857
UR  - https://doi.org/10.1016/j.foodres.2026.119857
ER  -

APA

W, Z., M, Z., & F, Z. (2026). Next-generation super-drying technologies for aquatic foods in the context of industry 5.0: A review.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119857

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pubmed · retrieved 2026-09-26T04:57:24.700Z