李丹丹

Associate Professor Supervisor of Master's Candidates

Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming process

Release time:2025-12-26Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Bilal Muhammad, Trung Hoang, Chen Chengpu, Yar Muhammad Shahar, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Wang Pei
Document Code:

2c9e868c9aed24d6019af690763a23ae
Volume:

497
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-12-30