姜东

Professor Supervisor of Doctorate Candidates

Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein

Release time:2024-12-26Hits:

Impact Factor:

9.7
Affiliation of Author(s):

农学院
Journal:

FOOD CHEMISTRY
Co-author:

Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei
Document Code:

2c9e868c92db0b4c0192e0125b4f3061
Volume:

456
Translation or Not:

no
Date of Publication:

2024-10-30