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

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Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

Release time:2023-12-31Hits:

Impact Factor:

3.096
Affiliation of Author(s):

食品科技学院
Journal:

RSC ADVANCES
Co-author:

黄璐,陈晓红,芮昕,李伟,李腾,徐笑,董明盛
Document Code:

yuaw1r9kpmns7ks8cdbmaurlgr9vnym7
Volume:

7
Issue:

19
Page Number:

11394-11402
Translation or Not:

no
Date of Publication:

2017-01-01

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Next One:Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages