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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

超声波辅助废啤酒酵母吸附蓝莓渣中花色苷的特性

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

王建栋,吴越,陶阳,韩永斌,周剑忠,叶晓松,叶淑娴,邬超,叶明儒
Correspondence Author:

HYB
Document Code:

y6ynlea5ofb53mq0qlc10jrlqs8bvb7m
Volume:

39
Issue:

21
Page Number:

102-108
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:超高压处理对发芽糙米淀粉凝胶特性的影响

Next One:臭氧联合植酸处理对鲜切水果甘蓝品质的影响