李春保

Professor Supervisor of Doctorate Candidates

Effect of wheat aleurone on lard emulsions during in vitro digestion

Release time:2024-01-01Hits:

Impact Factor:

8.2
Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Diao Xinyue, Ke Weixin, Li Shanshan, Mao Xinrui, Shan Kai, Zhang Miao, Li Chunbao
Co-author:

Diao Xinyue, Ke Weixin, Li Shanshan, Mao Xinrui, Shan Kai, Zhang Miao, Li Chunbao
Correspondence Author:

LCB
Correspondence Author:

LCB
Document Code:

2c9e868c8c86ae35018c8f0814262a8c
Document Code:

2c9e868c8c86ae35018c8f0814262a8c
Volume:

435
Volume:

435
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-03-01
Date of Publication:

2024-03-01