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SHAN Kai
Associate Professor
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:
Associate Professor
Alma Mater:
江南大学
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Paper Publications
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Paper Publications
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein
Release time:2024-01-02
Hits:
Impact Factor:
6.6
Affiliation of Author(s):
食品科技学院
Journal:
MEAT SCIENCE
Co-author:
Li Chunbao
Document Code:
2c9e868c8c86ae35018c8c84c0f468af
Volume:
198
Translation or Not:
no
Date of Publication:
2023-04-01
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Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage
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Serine, glutamate, and proline in a high-fat diet exacerbated metabolite reduction-induced memory and cognitive decline
