中文

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 Home >> Scientific Research >> Paper Publications

The degree of doneness affected molecular changes and protein digestibility of pork

Release time:2024-01-02Hits:

Impact Factor:

5.7
Affiliation of Author(s):

食品科技学院
Journal:

FRONTIERS IN NUTRITION
Co-author:

Han Yu,Liu Hui,Li Qian,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Li Chunbao
Document Code:

2c9e868c8c86ae35018c8d2d2700289d
Volume:

9
Translation or Not:

no
Date of Publication:

2023-01-04

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