中文

Wangang Zhang

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern

Release time:2024-01-01Hits:

Impact Factor:

16.6
Affiliation of Author(s):

食品科技学院
Journal:

TRENDS IN FOOD SCIENCE & TECHNOLOGY
Co-author:

Zhou Lei,Zhang Wangang,Wang Jingyu
Correspondence Author:

Wangang Zhang
Document Code:

2c9e868c855c0fd301855c7368380506
Volume:

122
Page Number:

140-156
Translation or Not:

no
Date of Publication:

2022-04-01

Pre One:Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing

Next One:Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation.