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

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

Release time:2024-01-02Hits:

Impact Factor:

4.498
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

吴海舟,严文静,庄宏,黄明明,赵见营,章建浩
Document Code:

6xd3louogr9ghaj9pd4d4kngtn3pq0eh
Volume:

201
Page Number:

237-242
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:Engineered "hot" core-shell nanostructures for patterned detection of chloramphenicol

Next One:纳米材料在食品包装中的应用及安全性评价