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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Changes in the structure and digestibility of myoglobin treated with sodium chloride

Release time:2024-01-02Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

刘辉,李茜,赵迪,张淼,姜帅,李春保
Document Code:

wqof8j9i23y0ceok8xk5oqoww9x79a9o
Volume:

363
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

Next One:红肉色素蛋白的生物学功能及对肠道健康影响的研究进展