王鹏

Professor Supervisor of Doctorate Candidates

Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Release time:2024-01-01Hits:

Impact Factor:

6.8
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Xu Na,Zeng Xianming,Li Lingyun,Zhang Xinyue,Wang Peng,Han Minyi,Xu Xinglian
Document Code:

2c9e868c8552f48a01855686d02440b4
Volume:

12
Issue:

1
Page Number:

242-253
Translation or Not:

no
Date of Publication:

2023-01-01