张雅玮

Associate Professor Supervisor of Master's Candidates

Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level.

Release time:2024-11-05Hits:

Impact Factor:

5.305
Affiliation of Author(s):

食品科技学院
Journal:

Meat science
Co-author:

Deng Pinghua, Teng Shuang, Zhou Yu, Liu Yuling, Liao Boqun, Ren Xiaopu, Zhang Yawei
Correspondence Author:

ZYW
Document Code:

2c9e868c92e7b4930192f4b916c85a0c
Translation or Not:

no
Date of Publication:

2024-01-01