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

Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

Release time:2024-12-28Hits:

Impact Factor:

6.219
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏
First Author:

WC
Document Code:

vm0sr95ps5bf7g5jzn4nwec60y5xhltp
Volume:

294
Page Number:

578-586
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

Next One:Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting