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

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

Release time:2024-01-02Hits:

Impact Factor:

6.632
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Co-author:

王晓婷,王兆斌,庄宏,NASIRU MUSTAPHA MUHAMMAD,袁园,章建浩,严文静
Document Code:

3k5pa4t5e41npvrtke9u0qv2iw1kj8k4
Volume:

176
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响

Next One:Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces