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

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Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment

Release time:2023-12-31Hits:

Impact Factor:

4.2
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF CEREAL SCIENCE
Co-author:

Chen Caiwen, Tao Yang, Han Yongbin, Ding Yanfeng, Jian Xingliang, Li Dandan
Document Code:

2c9e868c8c85f835018c868f3d010d2c
Volume:

112
Page Number:

-
Translation or Not:

no
Date of Publication:

2023-07-01

Pre One:Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour

Next One:Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.