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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The effect of oxidation and Maillard reaction on formation of N-epsilon -carboxymethyllysine and N-epsilon-carboxyethyllysine in prepared chicken breast

Release time:2024-01-01Hits:

Impact Factor:

1.86
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

朱宗帅,黄苏红,KHAN IFTIKHAR ALI,程轶群,余亚洁,张闯闯,黄继超,黄明,周兴虎
Correspondence Author:

HM
Document Code:

qb9dxcok3g5mfjng10doqh1osg6e04ig
Volume:

17
Issue:

1
Page Number:

685-694
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Next One:Formation of N-epsilon-Carboxymethyllysine and N-epsilon-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying