中文

张雅玮

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 Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions

Release time:2024-01-02Hits:

Impact Factor:

2.905
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

李加慧,陈汉森,郭秀云,张雅玮,Jamali Muneer Ahmed,彭增起
Correspondence Author:

ZYW
Document Code:

ex07atwdccgcslb7ukzhahuz9xoo4qzm
Volume:

19
Issue:

1
Page Number:

579-587
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Effect of Zanthoxylum bungeanum Maxim.Leaf Extract on the Formation of Heterocyclic Amines in Roast Beef Patties

Next One:Coupling of Water Activity and Colour Development of Roast Duck Skin under Forced Convection Drying