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

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

Release time:2024-01-02Hits:

Impact Factor:

5.383
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

罗辑,NASIRU MUSTAPHA MUHAMMAD,严文静,庄宏,周光宏,章建浩
Document Code:

6s7hq0btomehm47e91mxatnpvikub7zm
Volume:

117
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

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