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Zhang Qiu Qin
Associate Professor
Supervisor of Master's Candidates
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:
Associate Professor
Alma Mater:
南京农业大学
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热处理及柠檬酸添加方式对青梅精中梅素形成的影响
Release time:2025-12-26
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Affiliation of Author(s):
食品科技学院
Journal:
食品科技
Co-author:
沈静雯,肖红梅,张闯,钱成宇,缪腾龙,陈晓红,姜梅,张秋勤
Correspondence Author:
Zhang Qiu Qin
Document Code:
2c9e868c9b0b53b6019b0b6e1ee60235
Volume:
50
Issue:
04
Page Number:
268-275
Translation or Not:
no
Date of Publication:
2025-04-20
Pre One:
Eco-friendly coating engineered with antimicrobial lipopeptides maintains freshness and induces genes expression in anthocyanin biosynthesis of blueberry
Next One:
Exploitation of the biocontrol potential of a marine-derived Bacillus velezensis and its application on postharvest strawberry