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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不同采收期条斑紫菜挥发性有机化合物分析

Release time:2025-12-28Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

赵文瑞,陈志刚
Correspondence Author:

CZG
Document Code:

2c9e868c9b0b53b6019b0cc72dfd1448
Page Number:

1-18
Translation or Not:

no
Date of Publication:

2025-10-17

Pre One:Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective.

Next One:New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch-lipid complexes