中文

王辉

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:The graduate student is educated
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:中国农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Gelation of crocodile myofibrillar protein - x-carrageenan mixtures in two low-NaCl solution

Release time:2024-11-05Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Zhang Qiu Qin,Tang Jing,Wu Ying Feng,Qian Cheng Yu,Qin Shan,Cai Zi Hang,Wang Hui,Xiao Hong Mei
Document Code:

2c9e868c923c9c1e019254e66a866706
Volume:

445
Translation or Not:

no
Date of Publication:

2024-07-01

Next One:Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei)