中文

粘颖群

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:爱尔兰科克大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

低温慢煮对红烧肉食用品质及其蛋白消化率的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

张泽,赵迪,粘颖群,周光宏,李春保
Document Code:

3og62p2drzxtl2dc7zm0agrg246krzgq
Volume:

42
Issue:

1
Page Number:

93-100
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Casein-fed mice showed faster recovery from DSS-induced colitis than chicken-protein-fed mice

Next One:Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage