中文

周光宏

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 Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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基于肽组学技术探究肉品加工关键因子对肉蛋白消化性的影响机制

Release time:2023-12-30Hits:

Affiliation of Author(s):

食品科技学院
Journal:

中国食品科学技术学会第十八届年会摘要集
Co-author:

赵迪,周光宏,李春保
Document Code:

2c9e868c857fa478018580d0f1d50b22
Page Number:

191-192
Translation or Not:

no
Date of Publication:

2022-04-06

Pre One:Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH

Next One:Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage