中文

张淼

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

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Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin

Release time:2024-01-02Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Liu Hui,Li Qian,Jiang Shuai,Zhang Miao,Zhao Di,Shan Kai,Li Chunbao
Document Code:

2c9e868c854d90ee01854ee43f790d09
Volume:

380
Translation or Not:

no
Date of Publication:

2022-06-30

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