芮昕

Professor Supervisor of Doctorate Candidates

The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity

Release time:2024-01-02Hits:

Impact Factor:

5.94
Impact Factor:

5.94
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Journal:

FOODS
Co-author:

Liu Zhen,Wang Yaqiong,Liu Yifei,Zhang Qiuqin,Li Wei,Dong Mingsheng,Rui Xin
Co-author:

Liu Zhen,Wang Yaqiong,Liu Yifei,Zhang Qiuqin,Li Wei,Dong Mingsheng,Rui Xin
Correspondence Author:

RX
Correspondence Author:

RX
Document Code:

2c9e868c853cfebf01853dd8ee9d0e43
Document Code:

2c9e868c853cfebf01853dd8ee9d0e43
Volume:

10
Volume:

10
Issue:

12
Issue:

12
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2021-12-01
Date of Publication:

2021-12-01