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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L-赖氨酸对鸡腿肉肌原纤维蛋白磷酸化的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

方芮,朱宗帅,郭秀云,彭增起,张雅玮
Correspondence Author:

ZYW
Document Code:

y4n5kycpd8g1vdx6pkcqtgrh33wyp5gn
Volume:

41
Issue:

20
Page Number:

1-6
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Influence of L-histidine and L-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting

Next One:Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock