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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The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine

Release time:2024-01-02Hits:

Impact Factor:

4.232
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

郭秀云,彭增起,张雅玮,刘彪,崔昱清
Document Code:

odpt5kbghwt11inxjgcsb4z96a1khkws
Volume:

170
Page Number:

212-217
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny

Next One:Influence of partial replacement of NaCl by KCl, L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process