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

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

Release time:2024-01-02Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩
Document Code:

8mdetjmjq79gr7ck6zj22hu352w93xx7
Volume:

315
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

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