谢翀

Associate Professor Supervisor of Master's Candidates

Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Release time:2024-12-26Hits:

Impact Factor:

7.516
Impact Factor:

7.516
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:

Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin
Co-author:

Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin
Document Code:

2c9e868c93f15c310193fd77304e3ec7
Document Code:

2c9e868c93f15c310193fd77304e3ec7
Volume:

462
Volume:

462
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-01-01
Date of Publication:

2025-01-01