黄继超

Associate Professor Supervisor of Master's Candidates

Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast

Release time:2024-12-26Hits:

Impact Factor:

5.383
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Qiannan,Zhu Zongshuai,Bassey Anthony Pius,Ali Ahtisham,Huang Tianran,Huang Ming,Huang Jichao
Document Code:

2c9e868c93f15c310193fe2dc394432a
Volume:

185
Translation or Not:

no
Date of Publication:

2023-08-01