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

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

Release time:2024-01-02Hits:

Impact Factor:

4.232
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

王园,惠腾,张雅玮,刘彪,王复龙,李君珂,崔保威,郭秀云,彭增起
Document Code:

qq43hthik55ixxbgr0sceotzqblu827f
Volume:

167
Page Number:

251-257
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by P-31 NMR

Next One:油炸对鸡肉中反式脂肪酸含量及棕榈油品质的影响