中文

谢翀

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Associate Professor
Alma Mater:University of Helsinki

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碾米度对稻米理化和营养特性的影响

Release time:2024-12-25Hits:

Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Co-author:

李卓霖,唐筱驰,朱颖,杜茜韩,伍思瑾,胡娇娇,谢翀,李丹丹,杨润强
Document Code:

2c9e868c93e792030193e8184af800c2
Translation or Not:

no
Date of Publication:

2024-09-27

Pre One:Refrigerated storage stimulates isoflavone and γ-aminobutyric acid accumulation in germinated soybeans

Next One:Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch