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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Paper Publications Home >> Scientific Research >> Paper Publications

Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model

Release time:2024-01-01Hits:

Impact Factor:

5.536
Affiliation of Author(s):

食品科技学院
Journal:

FOOD & FUNCTION
Co-author:

黄瑾,刘珍,芮昕,Lamia L'Hocine,张秋勤,李伟,董明盛
Document Code:

1ynd24ofhv8ma05nvane0421nl9glbpj
Volume:

11
Issue:

12
Page Number:

10467-10479
Translation or Not:

no
Date of Publication:

2020-01-01

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