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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Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

Release time:2023-12-31Hits:

Impact Factor:

8.52
Affiliation of Author(s):

食品科技学院
Journal:

CHEMOSPHERE
Co-author:

李粟晋,陶阳,李丹丹,文光忠,周剑忠,Manickam Sivakumar,韩永斌,Chai Wai Siong
Document Code:

2of3epxwvw3mi0vcdty7k7vwg385u3ax
Volume:

276
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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Next One:Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution