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

Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures

Release time:2024-01-01Hits:

Impact Factor:

3.085
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CONTROL
Co-author:

陈岑,芮昕,陆洲,李伟,董明盛
Document Code:

tc7v7j8bgw703ig8l2gtcl3wffv1qqq9
Volume:

46
Page Number:

203-209
Translation or Not:

no
Date of Publication:

2014-01-01

Pre One:A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods

Next One:Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro