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

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

Release time:2024-01-01Hits:

Impact Factor:

4.385
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

薛思雯,于小波,李鑫,赵雪,韩敏义,徐幸莲,周光宏
Document Code:

3hw928u5wm6wqhkax4qh90akgibp6sh5
Volume:

102
Page Number:

190-196
Translation or Not:

no
Date of Publication:

2019-01-01

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