唐长波

Associate Professor Supervisor of Master's Candidates

Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes

Release time:2024-12-30Hits:

Impact Factor:

7.516
Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Li Ying,Liu Xin,Zhang Jian,Yang Zijiang,Zhou Cong,Wu Peng,Li Chunbao,Xu Xinglian,Tang Changbo,Zhou Guanghong,Liu Yuan
Co-author:

Li Ying,Liu Xin,Zhang Jian,Yang Zijiang,Zhou Cong,Wu Peng,Li Chunbao,Xu Xinglian,Tang Changbo,Zhou Guanghong,Liu Yuan
Document Code:

2c9e868c940603ca0194073e81a909fd
Document Code:

2c9e868c940603ca0194073e81a909fd
Volume:

463
Volume:

463
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-01-15
Date of Publication:

2025-01-15