Associate Professor Wu Long from the School of Food Science and Engineering of Hainan University published a review in the TOP journal

Original title: Associate Professor Wu Long from the School of Food Science and Engineering of Hainan University published a review paper in the TOP journal "Critical Reviews in Food Science and Nutrition"

Recently, Hainan University Food Science and Engineering Professor Wu Longfu and Liu Chinese University of Hong Kong national treasure cooperate professor in the food science and technology on top international journal in "Critical Reviews in Food Science and Nutrition " ( CAS Zone 1 TOP journal, IF = 11.

Food additives refer to various trace substances used to maintain flavor or enhance food taste, appearance or other qualities in food or food processing

Associate Professor Wu Long of Hainan University is the first author and the first corresponding author of the paper, Professor Liu Guozhen of the Chinese University of Hong Kong is the co-corresponding author, and the School of Food Science and Engineering of Hainan University is the first author and the first corresponding author of the paper

Article link: https://doi.

(This article is reprinted by "Food Science Net", and the article comes from Hainan University