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

Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

Release time:2024-01-01Hits:

Impact Factor:

5.501
Affiliation of Author(s):

资产管理与后勤保障处
Journal:

FOOD HYDROCOLLOIDS
Co-author:

王梦,冯美琴,贾坤,孙健,徐幸莲,周光宏
Correspondence Author:

SJ
Document Code:

225fnblr6w8qb8vymyrao8okbdek7hmj
Volume:

67
Page Number:

54-62
Translation or Not:

no
Date of Publication:

2017-01-01

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