江苏大学主页平台管理系统李欢欢--中文主页-- Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational Spectroscopy

个人信息

李欢欢

学位：博士
性别：女
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

论文成果

当前位置: 中文主页 >> 科学研究 >> 论文成果

Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational Spectroscopy

发布时间：2025-01-13 点击次数：

所属单位：40700
论文名称：Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational Spectroscopy
发表刊物：FOODS
ISSN号：2304-8158
是否译文：否

上一条：Comparison of machine learning and deep learning models for detecting quality components of vine tea using smartphone-based portable near-infrared device

下一条：Lanthanide-Doped Upconversion Luminescence: A New Frontier in Pathogenic Bacteria and Metabolite Detection from Design to Point-of-Care Application