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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不同温度-时间组合对炖煮牛腱子蛋白质吸收特性的影响

Release time:2025-07-03Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

李天翊,孙健
Correspondence Author:

SJ
Document Code:

2c9e868c940603ca0194068c518d053a
Translation or Not:

no
Date of Publication:

2024-09-03

Pre One:Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

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