Wenjing Yan

Professor Supervisor of Doctorate Candidates

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Release time:2024-01-02Hits:

Impact Factor:

4.9
Affiliation of Author(s):

食品科技学院
Journal:

MOLECULES
Co-author:

Nasiru Mustapha Muhammad,Umair Muhammad,Boateng Evans Frimpong,Alnadari Fawze,Khan Kashif-ur Rehman,Wang Zhaobin,Luo Ji,Yan Wenjing,Zhuang Hong,Majrashi Ali,Zhang Jianhao,Korma Sameh A.
Document Code:

2c9e868c8518fb2401851f26dcc95939
Volume:

27
Issue:

3
Translation or Not:

no
Date of Publication:

2022-02-01