中文

姜丽

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Changes of Protein Profile in Fresh-Cut Lotus Tuber before and after Browning

Release time:2024-01-01Hits:

Impact Factor:

3.288
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

蒋娟,姜丽,张丽,罗海波,郁志芳,Opiyo, AM
Document Code:

6uar1cf5vps5tdjtx1cloc1cb2ocodn8
Volume:

60
Issue:

15
Page Number:

3955-3965
Translation or Not:

no
Date of Publication:

2012-01-01

Pre One:Efficacy of Different Sanitizing Agents and Their Combination on Microbe Population and Quality of Fresh-cut Chinese Chives

Next One:Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 A degrees C) Storage