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

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Paper Publications Home >> Scientific Research >> Paper Publications

Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota

Release time:2024-01-02Hits:

Impact Factor:

4.29
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

徐丹,李琳,张霞,姚宏,杨明泉,盖作起,李冰,赵迪
Correspondence Author:

ZD
Document Code:

ack6j1xetan9rdhfv1um7a290kppxqj8
Volume:

67
Issue:

43
Page Number:

12094-12104
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of beta-Casein in a Model System

Next One:Heat-induced amyloid-like aggregation of beta-lactoglobulin affected by glycation by alpha-dicarbonyl compounds in a model study