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

风味蛋白酶对腌腊鸡腿蛋白质降解、抗氧化能力和感官品质的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

陈好春,周兴虎,康大成,乔燕,张朝阳,黄明
Correspondence Author:

HM
Document Code:

17qjby1mxw03bggmx9kixm4sqhzruzxh
Volume:

42
Issue:

7
Page Number:

128-134
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:Generation of bioactive peptides from duck meat during post-mortem aging

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