邢路娟

Associate Professor Supervisor of Master's Candidates

Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques

Release time:2024-11-05Hits:

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:

Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang
Co-author:

Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang
Document Code:

2c9e868c92e7b4930192f4e409335d62
Document Code:

2c9e868c92e7b4930192f4e409335d62
Volume:

457
Volume:

457
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-11-01
Date of Publication:

2024-11-01