Wenjing Yan

Professor Supervisor of Doctorate Candidates

Effects of food components and processing parameters on plant-based meat texture formation and evaluation methods

Release time:2024-01-02Hits:

Impact Factor:

3.3
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF TEXTURE STUDIES
Co-author:

Xia Yujie,Qian Jing,Zhao Yicheng,Zheng Bin,Wei Kaidong,Peng Binbin,Yuan Jian,Xing Changrui,Yan Wenjing
Correspondence Author:

Wenjing Yan
Document Code:

2c9e868c8bc8d794018be059c617649f
Translation or Not:

no
Date of Publication:

2022-09-01