中文

范霞

Senior Lab Master

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

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Paper Publications Home >> Scientific Research >> Paper Publications

Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes

Release time:2025-12-25Hits:

Impact Factor:

13.3
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Guo Xinran, Lu Xiaocui, Yu Di, Fan Xia, Li Wei, Rui Xin
Document Code:

2c9e868c9b0b53b6019b0b85b2410456
Volume:

167
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-11-01

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