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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Paper Publications Home >> Scientific Research >> Paper Publications

Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages

Release time:2024-01-01Hits:

Impact Factor:

2.307
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD SCIENCE
Co-author:

薛思雯,于小波,杨慧娟,徐幸莲,马汉军,周光宏
Document Code:

wku3kxiz7celp9fc6gulqt08a0fnogfr
Volume:

82
Issue:

6
Page Number:

1357-1368
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Next One:Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions