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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Process Analysis of Millet Bran Fermentation by Bacillus natto: Dynamic Changes in Enzyme Activities and Bioactive Components

Release time:2026-09-25Hits:

Impact Factor:

5.6
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Zhang Shimei, Meng Fanqiang, Fan Xia, Lv Fengxia, Bie Xiaomei, Zhao Haizhen
Document Code:

2c9e868ca0a9c95301a0c1d5717f578d
Volume:

3
Issue:

15
Translation or Not:

no
Date of Publication:

2026-01-30

Next One:Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities.