曾宪明

Lab Master

Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein

Release time:2024-12-25Hits:

Impact Factor:

9.7
Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao
Co-author:

Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao
Document Code:

2c9e868c93e792030193ec4c80df4891
Document Code:

2c9e868c93e792030193ec4c80df4891
Volume:

463
Volume:

463
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-01-15
Date of Publication:

2025-01-15