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
Professional Title:Professor
Alma Mater:南京农业大学食品科学专业博士毕业、获工学博士学位

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Paper Publications Home >> Scientific Research >> Paper Publications

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk.

Release time:2023-12-31Hits:

Impact Factor:

8.0
Affiliation of Author(s):

食品科技学院
Journal:

Ultrasonics sonochemistry
Co-author:

Xie Guangjie, Luo Ji, Li Fang, Li Dandan, Han Yongbin, Tao Yang
Document Code:

2c9e868c8c56f9aa018c57aa056b02f2
Volume:

101
Page Number:

106692-106692
Translation or Not:

no
Date of Publication:

2023-11-10

Pre One:Effect of static magnetic field treatment on gamma-aminobutyric acid content and sensory characteristics of germinated brown rice cake

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