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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
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蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制
Release time:2024-01-02
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品科学
Co-author:
邹波,何广捷,赵迪,闫静,张泽,徐幸莲,周光宏,李春保
Document Code:
4ow428rqqomifkxcf9bdppegrur3c0kj
Volume:
41
Issue:
13
Page Number:
29-37
Translation or Not:
no
Date of Publication:
2020-01-01
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Rigid structure is a key determinant for the low digestibility of myoglobin
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Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins