王沛

Associate Professor Supervisor of Master's Candidates

Enhancing the technofunctionality of gamma-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough

Release time:2024-01-02Hits:

Impact Factor:

8.2
Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Wang Guangzheng,Qu Xu,Li Dandan,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei
Co-author:

Wang Guangzheng,Qu Xu,Li Dandan,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei
Correspondence Author:

WP
Correspondence Author:

WP
Document Code:

2c9e868c8518fb2401851af67c5e1d96
Document Code:

2c9e868c8518fb2401851af67c5e1d96
Volume:

404
Volume:

404
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2023-03-15
Date of Publication:

2023-03-15