上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams

Language : 中文

刘源

Home

Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Awards and Honours

Admission Information

Student Information

My Album

Blog

MOBILE Version

Paper Publications

Current position: SJTU-MFFi > Scientific Research > Paper Publications

Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams

Hits:

Journal:MEAT SCIENCE

ISSN No.:0309-1740

Translation or Not:no

Date of Publication:2021-01-01

Indexed by:期刊论文

Date of Publication:2021-01-01

Pre One:传统与现代工艺金华火腿蛋白质的体外消化特性研究

Next One:A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

Recommend this Article

沪ICP备05052060 版权所有©上海交通大学

Click: