吴震

Professor Supervisor of Doctorate Candidates

Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process

Release time:2024-12-18Hits:

Impact Factor:

6.4
Affiliation of Author(s):

园艺学院
Journal:

FOOD CHEMISTRY-X
Co-author:

Zhao Weitao, Fan Xiankang, Shi Zihang, Sun Yangying, Wu Zhen, Huang Ming, Pan Daodong
Document Code:

2c9e868c93910dfe0193be5081660ecd
Volume:

24
Page Number:

-
Translation or Not:

no
Date of Publication:

2024-12-30