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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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植物乳杆菌胞外多糖发酵条件的优化
Release time:2023-12-31
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品科学
Co-author:
冯美琴,邢家溧,张琦,李程程,陈晓红,李伟,董明盛
Document Code:
6cpvl4apgk87op5g72cpql95shj3srun
Volume:
32
Issue:
23
Page Number:
215-219
Translation or Not:
no
Date of Publication:
2011-01-01
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不同菌种对中式发酵香肠风味的影响
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Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet