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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低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

黄蓉,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟
Document Code:

kqm01lzs0lwepnr2olmultov8wan0p5d
Volume:

45
Issue:

17
Page Number:

26-31
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Degradation of anti-nutritional factors and reduction of immunoreactivity of tempeh by co-fermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1

Next One:Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH