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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Paper Publications Home >> Scientific Research >> Paper Publications

Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

Release time:2024-01-02Hits:

Impact Factor:

3.891
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CONTROL
Co-author:

张秋勤,姜梅,芮昕,李伟,陈晓红,董明盛
Document Code:

iqsmsffb49co7b79pgad2863nnizd8ie
Volume:

78
Issue:

0
Page Number:

324-330
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality

Next One:Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans