中文

曾宪明

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

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高压均质处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响

Release time:2025-12-28Hits:

Impact Factor:

1.74
Affiliation of Author(s):

食品科技学院
Journal:

食品安全质量检测学报
Co-author:

曾宪明,黄婧,赵玉琪,魏芷茜,蔡佳慧,王瑛瑶,于小波
First Author:

ZXM
Document Code:

2c9e868c9b44309f019b44e6b7d509a9
Volume:

11
Issue:

21
Page Number:

7855-7861
Translation or Not:

no
Date of Publication:

2020-11-15

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