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

Release time:2024-01-01Hits:

Impact Factor:

3.666
Affiliation of Author(s):

食品科技学院
Journal:

PROTEOMICS
Co-author:

温斯颖,周光宏,宋尚新,徐幸莲,Josef Voglmeir,刘丽,赵凡,李梦婕,李黎,于小波,白云,李春保
Document Code:

4dlukd9iubhxkeddakw88ufkvo7c5x1s
Volume:

15
Issue:

21
Page Number:

3688-3698
Translation or Not:

no
Date of Publication:

2015-01-01

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

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