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

Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity

Release time:2024-01-02Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

钱婧,王艺月,庄宏,严文静,章建浩,罗辑
Document Code:

7rszi6sa89hv316asal6c2jgxq4f767m
Volume:

351
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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Next One:Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer