中文

Wenjing Yan

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:江南大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Qian Jing,Zhao Ying,Yan Longfei,Luo Ji,Yan Wenjing,Zhang Jianhao
Correspondence Author:

Wenjing Yan
Document Code:

2c9e868c8518fb2401851f5554ec5a3b
Volume:

154
Translation or Not:

no
Date of Publication:

2022-01-15

Pre One:Enhanced Inhibition of Drug-Resistant Escherichia coli by Tetracycline Hydrochloride-Loaded Multipore Mesoporous Silica Nanoparticles

Next One:Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products