赵迪

Associate Professor Supervisor of Master's Candidates

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

Release time:2024-01-02Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Li Hao,Zheng Rui,Zuo Fangfang,Qian Chengyu,Yao Zhengan,Dong Ruipeng,Zhao Di,Li Chunbao
Correspondence Author:

ZD
Document Code:

2c9e868c8518fb2401852852f4ea5780
Volume:

11
Issue:

6
Translation or Not:

no
Date of Publication:

2022-03-01