中文

赵海珍

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effects of recombinant lipoxygenase on wheat flour, dough and bread properties

Release time:2024-01-01Hits:

Impact Factor:

3.535
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

张爽,张充,陆兆新,别小妹,赵海珍,吕凤霞,汪晓鸣
Document Code:

2o69z9mnu4eo5tezhgcwcdxb2fqibj7y
Volume:

54
Issue:

1
Page Number:

26-32
Translation or Not:

no
Date of Publication:

2013-01-01

Pre One:Purification and Characterization of Plantaricin 163, a Novel Bacteriocin Produced by Lactobacillus plantarum 163 Isolated from Traditional Chinese Fermented Vegetables

Next One:重组脂肪氧合酶基因工程菌破碎条件优化及其酶活力测定方法研究