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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不同提取方法对金华火腿粗肽液抗氧化活性的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

胡亚亚,邢路娟,张万刚,周光宏
Correspondence Author:

Wangang Zhang
Document Code:

26im53odtzingdn7wo0t2nd3wb6ihep5
Volume:

36
Issue:

14
Page Number:

115-
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Activity and expression of nitric oxide synthase in pork skeletal muscles

Next One:Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan