谢翀

Associate Professor Supervisor of Master's Candidates

Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi

Release time:2024-12-26Hits:

Impact Factor:

5.1
Impact Factor:

5.1
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD BIOSCIENCE
Journal:

FOOD BIOSCIENCE
Co-author:

Xie Chong,Yuan Rongxin,Su Lei,Li Dandan,Zhang Chong,Yin Yongqi,Wang Pei,Yang Runqiang
Co-author:

Xie Chong,Yuan Rongxin,Su Lei,Li Dandan,Zhang Chong,Yin Yongqi,Wang Pei,Yang Runqiang
First Author:

XC
First Author:

XC
Document Code:

2c9e868c92bec0370192c14312951e27
Document Code:

2c9e868c92bec0370192c14312951e27
Volume:

59
Volume:

59
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-06-01
Date of Publication:

2024-06-01