中文

芮昕

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:Professor
Alma Mater:麦吉尔大学

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茯砖茶添加对益生菌豆腐凝胶特性及抗氧化功能的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

汪瑨芃,管瑛,芮昕,陈晓红,徐笑,黄璐,董明盛
Document Code:

3lpfhplz4ozguxzu7iv4nsitmzj9be6v
Volume:

37
Issue:

15
Page Number:

25-30
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:In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase