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曾宪明
Lab Master
School/Department: College of Food Science & Technology
Education Level:The graduate student is educated
Degree:Master's degree
Professional Title:
Lab Master
Alma Mater:
南京农业大学
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Paper Publications
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Paper Publications
Programmable scaffolds with aligned porous structures for cell cultured meat
Release time:2024-01-02
Hits:
Impact Factor:
8.6
Affiliation of Author(s):
食品科技学院
Journal:
FOOD CHEMISTRY
Co-author:
Chen Yichun,Zhang Wenhui,Ding Xi,Ding Shijie,Tang Changbo,Zeng Xianming,Wang Jie,Zhou Guanghong
Document Code:
2c9e868c8a9817b2018a9deebe0d46f1
Volume:
430
Translation or Not:
no
Date of Publication:
2024-01-01
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Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
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Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA