中文

赵迪

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 in Engineering
Professional Title:Associate Professor
Alma Mater:华南理工大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

Shipin Kexue/Food Science
Co-author:

Luo Mingyang,Wu Juqing,Nian Yingqun,Zhao Di,Yu Lili,Li Chunbao
Document Code:

2c9e868c857fa478018581059fb80e96
Volume:

42
Issue:

21
Page Number:

105-110
Translation or Not:

no
Date of Publication:

2021-11-15

Pre One:Glycation from alpha-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and beta-casein

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