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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红豆预熟化工艺及理化性质的研究

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

粮油食品科技.
Co-author:

曹格,陈楚瑶,韩永斌,李丹丹
Document Code:

2c9e868c8bc8d794018bd0d5243b7e3e
Translation or Not:

no
Date of Publication:

2023-04-26

Pre One:Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance

Next One:Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles