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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三种中国传统干腌火腿中粗多肽的抗氧化与抑菌活性的比较

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

郑锦晓,邢路娟,周光宏,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

w2pztqk2rad8c0edpfxbm9d0lg80j2ff
Volume:

39
Issue:

16
Page Number:

75-
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork

Next One:包装方式对宰后牛肉成熟过程中食用品质的影响