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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冻藏时间对不同热处理方式鸭胸肉中羧甲基赖氨酸形成的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Co-author:

王倩楠,朱宗帅,黄天然,黄继超,黄明
Correspondence Author:

HM
Document Code:

2c9e868c8c6c0f4c018c7ab525706062
Translation or Not:

no
Date of Publication:

2023-11-28

Pre One:Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate

Next One:Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel