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Dr. Changmou Xu is a Research Assistant Professor at University of Nebraska-Lincoln. He received the PhD degree in Food Science from University of Florida in 2014. His research focused on food chemistry, food analysis, and functional foods. He has published papers in many high impact food science journals, such as J. Agric. Food Chem., Food Chem., Food Hydrocoll., Food & Function. He also served as Associate Editor or Reviewer for various well-known journals.
Functional ingredient in foods, Analytical chemistry, Natural Products.
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