@article{LI2022, 
author = {Xiaoman LI and Wenyue WANG and Mingwu ZANG and Hui ZHANG and Yucen BAI and Jinghong LI and Kai YUAN and Dan LI and Kaihua ZHANG and Zheqi ZHANG},
title = {Analysis of the Scientific and Technological Innovation Capability of the Food Industry in China Based on the Scientific and Technological Innovation Achievements},
year = {2022},
journal = {Food Science},
volume = {43},
number = {15},
pages = {345-356},
keywords = {food industry, scientific and technological innovation, achievement analysis, patented technology},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20211210-123},
doi = {10.7506/spkx1002-6630-20211210-123},
abstract = {The high-quality development of the food industry is inseparable from scientific and technological innovation as an important engine. In recent years, the food industry in China has made great progress in scientific and technological innovation, and scientific and technological achievements have continued to emerge. Based on the status of national and provincial science and technology awards, intellectual property rights and recently published research papers in the food field, recent research achievements in this field are analyzed in order to reflect the current situation, characteristics and trends of innovations in the food industry. This article aims to provide decision-making references for scientific and technological innovation and policy formulation in the food industry.}
}