中文

邓绍林

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

Release time:2024-01-02Hits:

Impact Factor:

6.103
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲
Document Code:

tsuzx809jdxqi5johc7g2ubmnzqzd5cy
Volume:

83
Page Number:

497-510
Translation or Not:

no
Date of Publication:

2018-01-01

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