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

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不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Co-author:

秦善,曾宪明,石洁,芮昕,姜梅,张秋勤
Document Code:

2c9e868c8c5835b7018c5b92ba633f4e
Translation or Not:

no
Date of Publication:

2023-12-06

Pre One:植物乳杆菌源胺氧化酶的异源表达及功能结构分析

Next One:Effects of post-mortem aging process on characteristic water-soluble;taste-active precursors in yellow-feathered broilers