中文

董明盛

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 Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans

Release time:2023-12-31Hits:

Impact Factor:

5.383
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

尹丽卿,张永柱,吴寒,王喆,戴意强,周剑忠,刘小莉,董明盛,夏秀东
Correspondence Author:

DMS
Document Code:

0vum8qv027ealsho38qttoytuuj1byd2
Volume:

133
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1

Next One:Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1