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

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

Release time:2024-01-02Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

赵迪,盛布雷,李浩,吴轶,徐丹,李春保
Document Code:

yniigjkppi4f6qixfz4p51j4uka4qch8
Volume:

340
Issue:

340
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Changes in the structure and digestibility of myoglobin treated with sodium chloride

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