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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
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Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions
Release time:2024-01-01
Hits:
Impact Factor:
3.706
Affiliation of Author(s):
食品科技学院
Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Co-author:
薛思雯,王虎虎,杨慧娟,于小波,白云,Tendu, Alexander Atuya,徐幸莲,马汉军,周光宏
Document Code:
l00ricikt7ukeo4jre43hr985p8q7nz0
Volume:
41
Issue:
0
Page Number:
150-159
Translation or Not:
no
Date of Publication:
2017-01-01
Pre One:
Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages
Next One:
Comparison of anti-pathogenic activities of the human and bovine milk N-glycome: Fucosylation is a key factor
