AUTHOR=Wang Xuan , Li Jun , Wu Xiaomeng , Fan Sai , Wang Zhu , Zhao Yunfeng , Li Jingguang , Chen Dawei 

TITLE=A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 12 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1567196

DOI=10.3389/fnut.2025.1567196

ISSN=2296-861X