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

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Paper Publications Home >> Scientific Research >> Paper Publications

Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods

Release time:2024-01-02Hits:

Impact Factor:

2.5
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Co-author:

Shan Chengjun,Han Wu,Zhu Yongsheng,Zhou Jianzhong,Yan Wenjing,Zhang Jianhao,Liu Xiaoli
Document Code:

2c9e868c8c56f9aa018c5820714e0711
Translation or Not:

no
Date of Publication:

2022-04-01

Pre One: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

Next One:低温等离子体对黄曲霉毒素B1的降解效能