张建

Associate Professor

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.

Release time:2025-12-28Hits:

Impact Factor:

8.2
Affiliation of Author(s):

生命科学学院
Journal:

FOOD CHEMISTRY-X
Co-author:

Li Ying, Zhang Jian, Liu Xin, Zhang Danni, Blank Imre, Feng Xiaoxiao, Zhang Ninglong, Liu Zheng, Ding Xi, Li Chunbao, Xu Xinglian, Tang Changbo, Zhou Guanghong, Liu Yuan
Document Code:

2c9e868c9b4e7016019b50297172149b
Volume:

31
Page Number:

103170-103170
Translation or Not:

no
Date of Publication:

2025-10-01