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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功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

资产管理与后勤保障处
Journal:

食品科学
Co-author:

曹辰辰,冯美琴,孙健,徐幸莲,周光宏
Correspondence Author:

SJ
Document Code:

b1cfk1ks1m46poa3uj9get18bn4t5nhm
Volume:

40
Issue:

20
Page Number:

106-113
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

Next One:Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages