中文

Leiqing Pan

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
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure

Release time:2025-12-28Hits:

Impact Factor:

5.3
Affiliation of Author(s):

食品科技学院
Journal:

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Co-author:

Zuo Changzhou,Qin Yue,Zhang Yueyang,Pan Leiqing,Tu Kang,Peng Jing
Document Code:

2c9e868c9b2f00ca019b30ea055922e2
Volume:

413
Translation or Not:

no
Date of Publication:

2024-03-02

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Next One:Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures