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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超高压处理对发芽糙米淀粉凝胶特性的影响

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

张静林,刘桂玲,陶阳,赵黎平,罗伟斌,韩永斌,叶晓松,叶明儒,叶淑娴
Correspondence Author:

HYB
Document Code:

mpnmuzh5myjasqd9ho20hpfh4k9wrh21
Volume:

44
Issue:

4
Page Number:

82-88
Translation or Not:

no
Date of Publication:

2018-01-01

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