The majority of bio-chemistry research focuses on changes in the composition, physical characteristics, and functional qualities of food products as they are prepared and consumed. In light of modern science and organic chemistry, it has made only a little progress during the past few years. The substance sections of food components and additional chemicals are where recent advancements in natural and food chemistry are mostly focused.
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
