中文

曾宪明

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-02Hits:

Impact Factor:

6.295
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian
Document Code:

2c9e868c857633ac018576e41f5c05f4
Volume:

146
Translation or Not:

no
Date of Publication:

2021-07-01

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