中文

金鹏

Professor Supervisor of Doctorate Candidates

School/Department: Office of Rural Development Institute
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

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绿原酸处理对鲜切马铃薯品质和γ-氨基丁酸积累的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

核农学报
Co-author:

王春飞,汤静,陈逸婷,孟宪伟,金鹏,郑永华
Document Code:

2c9e868c8aada37b018adabd26e47f60
Volume:

37
Issue:

2023年08期
Page Number:

1626-1633
Translation or Not:

no
Date of Publication:

2023-06-29

Pre One:Hydrogen sulfide-induced chilling resistance in peach fruit is performed via sustaining the homeostasis of ROS and RNS

Next One:低温等离子体处理对鲜切胡萝卜品质及抗氧化活性的影响