黄明

Professor Supervisor of Doctorate Candidates

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

Release time:2024-01-01Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
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:

2c9e868c8c6c0f4c018c7b1aa77b6fe1
Volume:

185
Page Number:

-
Translation or Not:

no
Date of Publication:

2023-08-01