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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Stability of an antioxidant peptide extracted from Jinhua ham

Release time:2024-01-01Hits:

Impact Factor:

3.083
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Co-author:

祝超智,张万刚,康壮丽,周光宏,徐幸莲
Document Code:

8ljhfotnc3g7bu1e9lz4ue9r0kj6nol5
Volume:

96
Issue:

2
Page Number:

783-789
Translation or Not:

no
Date of Publication:

2014-01-01

Pre One:迷迭香提取物对冷藏调理猪肉饼品质的影响

Next One:Comparison of protein degradation, protein oxidation, and mu-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging