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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

Release time:2024-01-01Hits:

Impact Factor:

6.498
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CONTROL
Co-author:

余頔,冯美琴,孙健
Correspondence Author:

SJ
Document Code:

yuyhoww6tkbt85i7ly6dyzp2b7rm03fh
Volume:

123
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:低钠复合盐对盐焗鸡贮藏期品质的影响

Next One:响应面法优化发酵香肠的低钠复合盐配方