中文

黄明

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

Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of N-epsilon-carboxymethyl-lysine in aged, stored and thermally treated chicken meat

Release time:2024-01-01Hits:

Impact Factor:

8.3
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Huang Suhong,Dong Xiaoli,Zhang Yulong,Huang Ming,Zheng Yuandong
Correspondence Author:

HM
Document Code:

2c9e868c854d90ee01854e3fb4ee05f2
Volume:

11
Issue:

5
Page Number:

1252-1258
Translation or Not:

no
Date of Publication:

2022-09-01

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