中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Programmable scaffolds with aligned porous structures for cell cultured meat

Release time:2024-01-02Hits:

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

Pre One:Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests

Next One:Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA