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

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of recombinant lipoxygenase on wheat flour, dough and bread properties

Release time:2024-01-01Hits:

Impact Factor:

3.535
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

张爽,张充,陆兆新,别小妹,赵海珍,吕凤霞,汪晓鸣
First Author:

ZC
Document Code:

2o69z9mnu4eo5tezhgcwcdxb2fqibj7y
Volume:

54
Issue:

1
Page Number:

26-32
Translation or Not:

no
Date of Publication:

2013-01-01

Pre One:Identification of bacillomycin D from Bacillus subtilis fmbJ and its inhibition effects against Aspergillus flavus

Next One:Purification and Characterization of a Temperature- and pH-Stable Laccase from the Spores of Bacillus vallismortis fmb-103 and Its Application in the Degradation of Malachite Green