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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Release time:2023-12-30Hits:

Impact Factor:

4.6
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Co-author:

徐颖,谢晓飞,张文文,闫慧敏,彭亚林,贾传康,李美琪,齐军,熊国远,徐幸莲,周光宏
Document Code:

x8w8uvdtxelqm1s9pcdq1gwdklgfyf3d
Volume:

105
Page Number:

-
Translation or Not:

no
Date of Publication:

2022-01-01

Pre One:Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice

Next One:Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins