中文

陈志刚

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:华南理工大学

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过氧化氢对鲜湿粉条中优势腐败菌阿氏芽孢杆菌的抑菌活性及机制

Release time:2024-12-18Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

金璐,吴越,陈志刚
Correspondence Author:

CZG
Document Code:

2c9e868c92db0b4c0192e0b5ce0b3b95
Translation or Not:

no
Date of Publication:

2024-04-09

Pre One:Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature

Next One:Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids