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

纳豆芽孢杆菌固态发酵小米糠产抗氧化肽工艺优化

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

韦涛,周启静,陆兆新,吕凤霞,别小妹,张充,赵海珍
Correspondence Author:

ZHZ
Document Code:

0ubr7se1x8ol7fyq6uyniq7s7bd6az9r
Volume:

38
Issue:

10
Page Number:

66-73
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:产耐热普鲁兰酶菌株的分离、筛选与鉴定

Next One:Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid