中文

张充

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

Release time:2024-01-01Hits:

Impact Factor:

3.141
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE & NUTRITION
Co-author:

史可歆,王沛,张充,陆兆新,陈美容,吕凤霞
Document Code:

62e085wbn709ugcjytcaflhtihiv5e0k
Volume:

8
Issue:

10
Page Number:

5434-5442
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Co-expression of alcohol dehydrogenase and aldehyde dehydrogenase in Bacillus subtilis for alcohol detoxification

Next One:Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran