中文

李伟

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

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A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-delta-lactone and microbial transglutaminase

Release time:2024-01-01Hits:

Impact Factor:

2.929
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

芮昕,付雨婷,张秋勤,李伟,Fatemeh Zare,陈晓红,姜梅,董明盛
Document Code:

4skhgsfr9jcbhdubkq88h7t27fgtd0wb
Volume:

71
Page Number:

234-242
Translation or Not:

no
Date of Publication:

2016-01-01

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