中文

王冲

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

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

Release time:2024-11-27Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

薛思雯,王冲,Kim Yuan H Brad,卞光亮,韩敏义,徐幸莲,周光宏
Document Code:

kyfu95ma4r1wkh2gg7kviid19zahyypj
Volume:

306
Issue:

125602
Page Number:

0-0
Translation or Not:

no
Date of Publication:

2020-01-01

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