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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-01Hits:

Impact Factor:

5.488
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

薛思雯,杨慧娟,于小波,钱畅,王梦瑶,邹玉峰,徐幸莲,周光宏
Document Code:

zjpxayce4nl1wkj0slb658c9f7kejcef
Volume:

240
Page Number:

59-66
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:In vitro protein digestion of pork cuts differ with muscle type

Next One:~(19)F核磁共振定量波谱测定环吡氟草酮含量