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

分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

中国农业科学
Co-author:

郭雨晨,董铭,曾宪明,田惠鑫,尹家琪,侯钰柯,白云,唐长波,韩敏义,徐幸莲
Document Code:

2c9e868c8870533201888016ccba3bab
Volume:

56
Issue:

2023年04期
Page Number:

741-753
Translation or Not:

no
Date of Publication:

2023-02-16

Pre One:Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage

Next One:Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork