中文

白云

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Release time:2024-01-01Hits:

Impact Factor:

5.383
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

周昌瑜,乐怡,郑燕燕,王娟娟,李刚,白云,李春保,徐幸莲,周光宏,曹锦轩
Document Code:

i92gwfyy953ng418zo461nnl5oet6ww5
Volume:

123
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham

Next One:The effect of different degrees of superchilling on shelf life and quality of pork during storage