| school year | 113 |
| Journal level | SCI, |
| Title (title) | Enhancing the Quality Indicators And Shelf-life of Cantonese Mooncakes by Employing Different Flour Complex Ratios Formulating Crusts to Minimize Oil Penetration. |
| Journal Name | Applied Food Research |
| Published year | 2025 |
| Publication month | 1 |
| Publication style | E-Journal |
| Number of volumes | |
| Number of periods | 5 |
| Author Chinese name | 石名貴 |
| Author English name | |
| Author type | Fourth (above) author |
