黄明

Professor Supervisor of Doctorate Candidates

Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage

Release time:2024-01-01Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

Yang Wenmin,Huang Jichao,Zhu Zongshuai,Lei Yang,Zhou Xinghu,Huang Ming
Correspondence Author:

HM
Document Code:

2c9e868c854c16f801854d8fcd2118ef
Volume:

394
Translation or Not:

no
Date of Publication:

2022-11-15