中文

王沛

School/Department: College of Food Science & Technology
Alma Mater:江南大学

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Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Zhao Ahui,Shi Peiwen,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei
Correspondence Author:

WP
Document Code:

2c9e868c843c683101844f5a5e62517c
Volume:

125
Translation or Not:

no
Date of Publication:

2022-04-01

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