中文

陈晓红

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's degree
Professional Title:Associate Professor
Alma Mater:南京农业大学食品学院

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Paper Publications Home >> Scientific Research >> Paper Publications

Lactic acid bacteria fermented soy ?-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity

Release time:2023-12-31Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Liu Zhen,Fu Yumeng,Liu Yifei,Chen Xiaohong,Jiang Mei,Rui Xin
Document Code:

2c9e868c8a96e465018a97a4793a05d5
Volume:

173
Translation or Not:

no
Date of Publication:

2023-01-01

Pre One:Exopolysaccharide (LHEPS-1) from Lactobacillus helveticus MB2-1 Induced Apoptosis and G2/M Arrest in Human Liver Cancer HepG-2 Cells

Next One:The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation