中文

李丹丹

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
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Effect of static magnetic field treatment on gamma-aminobutyric acid content and sensory characteristics of germinated brown rice cake

Release time:2024-01-02Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan
Correspondence Author:

LDD
Document Code:

2c9e868c8c85f835018c8691fe510d81
Volume:

404
Translation or Not:

no
Date of Publication:

2023-03-15

Pre One:Enhancement of the carboxymethylation of corn starch via induced electric field

Next One:The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten