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

3株发酵香肠源乳酸菌体外功能特性的比较

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

冯美琴,栾晓旭,孙健
Correspondence Author:

SJ
Document Code:

pv0q0m0pmnlml56saq6uykr66m2dc2mq
Volume:

41
Issue:

24
Page Number:

39-45
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage

Next One:发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响