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

In vitro protein digestion of pork cuts differ with muscle type

Release time:2024-01-01Hits:

Impact Factor:

4.437
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

邹小雨,周光宏,于小波,白云,王冲,徐幸莲,戴琛,李春保
Document Code:

011dn8z0c3ia6tosseheye18ey9jy5i2
Volume:

106
Page Number:

344-353
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:Intake of Fish Oil Specifically Modulates Colonic Muc2 Expression in Middle-Aged Rats by Suppressing the Glycosylation Process

Next One:Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels