中文

叶可萍

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:南京农业大学

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基于抗氧化能力的牛血红蛋白的分步酶解工艺参数优化

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

农业工程学报
Co-author:

李紫玉,周光宏,刘奇菡,王琳,王珲,张婷,叶可萍
Correspondence Author:

YKP
Document Code:

2c9e868c8bc8d794018bead2d4f853a4
Translation or Not:

no
Date of Publication:

2023-05-16

Pre One:Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork

Next One:Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration