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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不同质量浓度低聚果糖和低聚半乳糖对发酵乳品质的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

虞姣姣,马亚芳,温德兰,高贞旸,李伟,唐为芷,董明盛
Document Code:

2ng957j83u6msbn070x7xvf3wr7whnyw
Volume:

36
Issue:

7
Page Number:

66-70
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

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