中文

唐长波

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.

Release time:2025-12-28Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY-X
Co-author:

Li Ying, Zhang Jian, Liu Xin, Zhang Danni, Blank Imre, Feng Xiaoxiao, Zhang Ninglong, Liu Zheng, Ding Xi, Li Chunbao, Xu Xinglian, Tang Changbo, Zhou Guanghong, Liu Yuan
Document Code:

2c9e868c9b4e7016019b50297172149b
Volume:

31
Page Number:

103170-103170
Translation or Not:

no
Date of Publication:

2025-10-01

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