中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

超声和碳酸氢钠处理对绿豆浸泡特性的影响

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

刘阳,李丹丹,陶阳,张荣广,韩永斌
Document Code:

2c9e868c8518fb2401851dc2a09354dd
Volume:

43
Issue:

2022年15期
Page Number:

42-49
Translation or Not:

no
Date of Publication:

2022-01-20

Pre One:Effect of Amino Acids on Folates Accumulation in Wheat Seedlings during Germination under Red Light Radiation

Next One:Mechanistic study of the solid-liquid extraction of phenolics from walnut pellicle fibers enhanced by ultrasound, microwave and mechanical agitation forces