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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H-1-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

Release time:2024-01-01Hits:

Impact Factor:

2.945
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Co-author:

肖智超,罗玉婷,王桂英,葛长荣,周光宏,张万刚,廖国周
Correspondence Author:

Wangang Zhang
Document Code:

8qr4n2fbzh7tmedadjoyi0jud6gti01z
Volume:

99
Issue:

1
Page Number:

429-435
Translation or Not:

no
Date of Publication:

2019-01-01

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