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

Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion

Release time:2024-01-01Hits:

Impact Factor:

3.458
Affiliation of Author(s):

食品科技学院
Journal:

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Co-author:

芮昕,邢广良,张秋勤,Fatemeh Zare,李伟,董明盛
Document Code:

9t443ed5j6q2kw39tys1xv7jmyfyhzzo
Volume:

38
Page Number:

155-159
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean

Next One:Lactosucrose and its analogues derived from lactose and sucrose: Influence of structure on human intestinal microbiota in vitro