徐幸莲

Professor Supervisor of Doctorate Candidates

Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion

Release time:2024-12-26Hits:

Impact Factor:

7.6
Affiliation of Author(s):

食品科技学院
Journal:

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Co-author:

Zhang Chu, Wang Chang, Zhang Tong, Zhao Xue, Han Minyi, Zhou Guanghong, Bai Yun, Xu Xinglian
Document Code:

2c9e868c93f15c310193fc79de4a38b6
Volume:

92
Page Number:

-
Translation or Not:

no
Date of Publication:

2024-03-01