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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Effect of wheat aleurone on lard emulsions during in vitro digestion

Release time:2024-01-02Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Diao Xinyue, Ke Weixin, Li Shanshan, Mao Xinrui, Shan Kai, Zhang Miao, Li Chunbao
Document Code:

2c9e868c8c86ae35018c8f0814262a8c
Volume:

435
Page Number:

-
Translation or Not:

no
Date of Publication:

2024-03-01

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