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韩永斌
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 Engineering
Professional Title:
Professor
Alma Mater:
南京农业大学
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中强电场对α-淀粉酶水解玉米淀粉的影响
Release time:2023-12-31
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品工业科技
Co-author:
蒋黎明,陶阳,韩永斌,李丹丹
Document Code:
2c9e868c8518fb2401851dce0c035579
Volume:
43
Issue:
2022年01期
Page Number:
80-86
Translation or Not:
no
Date of Publication:
2021-07-14
Pre One:
Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution
Next One:
牛乳蛋白与淀粉相互作用的研究进展