叶现丰

Associate Professor Supervisor of Master's Candidates

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a & beta;-1,6-glucanase

Release time:2024-05-14Hits:

Impact Factor:

5.5
Affiliation of Author(s):

生命科学学院
Journal:

FOODS
Co-author:

Zhong, Lingli;Guo, Xiangrui;Xue, Huizhen;Qiao, Yan;Mao, Dongmei;Ye, Xianfeng;Cui, Zhongli;Li, Zhoukun;Hu, Gang;Huang, Yan
Document Code:

2c9e868c8a9817b2018aa5db691a4891
Volume:

12
Issue:

13
Translation or Not:

no
Date of Publication:

2023-07-01