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

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超高压处理僵直前兔肉对其斩拌肉糜流变特性及蛋白二级结构的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

薛思雯,衣晓坤,于小波,徐幸莲
Document Code:

quvbdpmv1sdgj5u8jfneiylld57f2qq6
Volume:

45
Issue:

6
Page Number:

77-82
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:N-Glycosylation Plays an Essential and Species-Specific Role in Anti-Infection Function of Milk Proteins Using Listeria monocytogenes as Model Pathogen

Next One:Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes