中文

于小波

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:Senior Lab Master
Alma Mater:中国药科大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

Release time:2024-01-01Hits:

Impact Factor:

3.308
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

温斯颖,周光宏,李黎,徐幸莲,白云,于小波,李春保
Document Code:

qewau789d1ckyp7g51n7s0134svcb0pi
Volume:

63
Issue:

1
Page Number:

250-261
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Next One:Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish