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

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Release time:2024-12-25Hits:

Impact Factor:

7.9
Affiliation of Author(s):

食品科技学院
Journal:

ULTRASONICS SONOCHEMISTRY
Co-author:

Zhou Chang,Liu Ruoyan,Zhao Di,Shan Kai,Ke Weixin,Li Chunbao
Document Code:

2c9e868c93dd83670193e421c40f68b9
Volume:

111
Translation or Not:

no
Date of Publication:

2024-12-01

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