曾宪明

Lab Master

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

Release time:2024-12-26Hits:

Impact Factor:

6.4
Impact Factor:

6.4
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

Tang Qingqing,Sun Yushuo,Yao Ziqi,Xueyu Nanqi,Lv Bowen,Zhao Di,Zeng Xianming,Li Chunbao
Co-author:

Tang Qingqing,Sun Yushuo,Yao Ziqi,Xueyu Nanqi,Lv Bowen,Zhao Di,Zeng Xianming,Li Chunbao
Document Code:

2c9e868c92db0b4c0192dc55eba90707
Document Code:

2c9e868c92db0b4c0192dc55eba90707
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-09-24
Date of Publication:

2024-09-24