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

Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake

Release time:2024-12-26Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan
Document Code:

2c9e868c93f15c310193fd882b693fae
Volume:

404
Translation or Not:

no
Date of Publication:

2023-03-15

Pre One:Enhancement of the carboxymethylation of corn starch via induced electric field

Next One:Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour