中文

姜梅

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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纳豆激酶第36位氨基酸突变对其活性及热稳定性的影响

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Co-author:

刘朔,姜梅,陈晓红,陈刚,董明盛
Document Code:

b9xt8c3vim7gu48xpnuualsdk8nn7eio
Volume:

31
Issue:

3
Page Number:

130-136
Translation or Not:

no
Date of Publication:

2008-01-01

Pre One:Biogenic amines in Chinese soy sauce

Next One:Antimicrobial activity of an endophytic Xylaria sp.YX-28 and identification of its antimicrobial compound 7-amino-4-methylcoumarin