中文

孙健

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

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values

Release time:2024-01-01Hits:

Impact Factor:

1.056
Affiliation of Author(s):

资产管理与后勤保障处
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

潘丽华,冯美琴,孙健,陈星,徐幸莲,周光宏
Correspondence Author:

SJ
Document Code:

p4gho6r5cyaaab6j9ih1f2x1lvsc0lcx
Volume:

14
Issue:

4
Page Number:

547-554
Translation or Not:

no
Date of Publication:

2016-01-01

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