中文

赵雪

Associate Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications

Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting

Release time:2024-01-02Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Zhao Xue,Xu Xinglian
Correspondence Author:

ZX
Document Code:

2c9e868c853f8ed501854bf721a84a6e
Volume:

380
Translation or Not:

no
Date of Publication:

2022-06-30

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