中文

胡冰

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

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Release time:2024-01-02Hits:

Impact Factor:

8.3
Impact Factor:

8.3
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Kong Junhao,Yang Xiufang,Zuo Xiaobo,Su Xiaoqin,Hu Bing,Liang Xinle
Co-author:

Kong Junhao,Yang Xiufang,Zuo Xiaobo,Su Xiaoqin,Hu Bing,Liang Xinle
Document Code:

2c9e868c853e007001853e22563502e2
Document Code:

2c9e868c853e007001853e22563502e2
Volume:

11
Volume:

11
Issue:

3
Issue:

3
Page Number:

676-685
Page Number:

676-685
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2022-05-01
Date of Publication:

2022-05-01

Pre One:Purification of Egg White Lysozyme Determines the Downstream Fibrillation of Protein and Co-assembly with Phytochemicals to Form Edible Hydrogels Regulating the Lipid Metabolism

Next One:Update of the interaction between polyphenols and amyloid fibrils