Wangang Zhang

Professor Supervisor of Doctorate Candidates

Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology

Release time:2024-12-31Hits:

Impact Factor:

9.1
Affiliation of Author(s):

食品科技学院
Journal:

ULTRASONICS SONOCHEMISTRY
Co-author:

Zhang Jian,Jin Lei,Zhou Jianjun,Ma Chao,Cui Jie,Jiang Jinchi,Li Wenhui,Wu Si,Zhang Wangang,Hu Yonghong
Document Code:

2c9e868c93d3b1430193d76d62c74e64
Volume:

111
Translation or Not:

no
Date of Publication:

2024-12-01