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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Novel fermented chickpea milk with enhanced level of gamma-aminobutyric acid and neuroprotective effect on PC12 cells

Release time:2024-01-02Hits:

Impact Factor:

2.354
Affiliation of Author(s):

食品科技学院
Journal:

PEERJ
Co-author:

李文,韦明明,吴俊俊,芮昕,董明盛
Document Code:

rdi1hns9ddevgpl39e4tewjab6tminxa
Volume:

4
Page Number:

-
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion

Next One:Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread