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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Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-02Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保
Document Code:

7uj9fwlx2wkfdgtpda66sa8ftuv4j6yi
Volume:

352
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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