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

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Paper Publications Home >> Scientific Research >> Paper Publications

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

Release time:2024-01-01Hits:

Impact Factor:

1.86
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

周昌瑜,曹锦轩,庄昕波,白云,李春保,徐幸莲,周光宏
Document Code:

u1zbvc1q944buwvazchgxbsvdn9thhal
Volume:

17
Issue:

1
Page Number:

78-86
Translation or Not:

no
Date of Publication:

2019-01-01

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