中文

王鹏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Myofibrillar protein-curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Release time:2024-01-01Hits:

Impact Factor:

4.385
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

吴长玲,李凌云,钟启新,蔡汝莹,王鹏,徐幸莲,周光宏,韩敏义,刘倩倩,胡天朔,殷天晨
Correspondence Author:

WP
Document Code:

hk5thd8p60gre4p9dhupyzxwq84hgc58
Volume:

99
Page Number:

69-76
Translation or Not:

no
Date of Publication:

2019-01-01

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