A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes
ObjectiveWith the rise of industrialized dishes, the quality differences between industrial and traditional hand-cooked modes are a major concern for the food industry and consumers. This study examined the nutrient content variations in Chinese cuisines between these two cooking modes, addressing a...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-03-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1567196/full |
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