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柯维馨
Lecturer (Higher Education Institution)
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:
Lecturer (Higher Education Institution)
Alma Mater:
中国农业大学
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Paper Publications
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Paper Publications
The effects of high pressure treatment on the structural and digestive properties of myoglobin
Release time:2024-01-02
Hits:
Impact Factor:
7.7
Affiliation of Author(s):
食品科技学院
Journal:
FOOD RESEARCH INTERNATIONAL
Co-author:
Li Qian,Liu Hui,Jiang Shuai,Zhang Miao,Shan Kai,Ke Weixin,Zhao Di,Nian Yingqun,Li Chunbao
Document Code:
2c9e868c8560b4c00185714b1baa5db2
Volume:
156
Translation or Not:
no
Date of Publication:
2022-06-01
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The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
Next One:
Application of ultrasound treatment for improving the quality of infant meat puree
