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

Multifunctional roles of basic amino acids in mitigating thermally induced food toxicants: Mechanisms and future perspectives

Release time:2026-10-01Hits:

Impact Factor:

6.9
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Zhao Yi, Deng Pinghua, He Wanhong, Ma Liang, Peng Zengqi, Sun Jian, Zhang Yawei
Document Code:

2c9e868ca0eae97701a0f01859146401
Volume:

250
Page Number:

-
Translation or Not:

no
Date of Publication:

2026-06-15

Next One:Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef