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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Paper Publications Home >> Scientific Research >> Paper Publications

Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces

Release time:2023-12-31Hits:

Impact Factor:

3.476
Affiliation of Author(s):

食品科技学院
Journal:

Powder Technology
Co-author:

陶阳,吴越,杨军,江娜,王琦,Dinh-Toi Chu,韩永斌,周剑忠
Correspondence Author:

HYB
Document Code:

q3rn5j7rhyy1gk7t9zto1p3w1p5bgz6k
Volume:

323
Issue:

1
Page Number:

208-218
Translation or Not:

no
Date of Publication:

2018-01-01

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