赵迪

Associate Professor Supervisor of Master's Candidates

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Release time:2024-01-02Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

Xie Yunting,Cai Linlin,Zhao Di,Liu Hui,Xu Xinglian,Zhou Guanghong,Li Chunbao
Document Code:

2c9e868c8560b4c00185714048be5d42
Volume:

387
Translation or Not:

no
Date of Publication:

2022-09-01