谢翀

Associate Professor Supervisor of Master's Candidates

Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein

Release time:2024-12-26Hits:

Impact Factor:

8.2
Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei
Co-author:

Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei
Document Code:

2c9e868c92db0b4c0192e0125b4f3061
Document Code:

2c9e868c92db0b4c0192e0125b4f3061
Volume:

456
Volume:

456
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-10-30
Date of Publication:

2024-10-30