茅冬梅

Lab Master

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a & beta;-1,6-glucanase

Release time:2024-01-01Hits:

Impact Factor:

5.1
Affiliation of Author(s):

生命科学学院
Journal:

FOODS
Co-author:

Zhong Lingli,Guo Xiangrui,Xue Huizhen,Qiao Yan,Mao Dongmei,Ye Xianfeng,Cui Zhongli,Li Zhoukun,Hu Gang,Huang Yan
Document Code:

2c9e868c8a9817b2018aa5db691a4891
Volume:

12
Issue:

13
Translation or Not:

no
Date of Publication:

2023-07-01