江苏大学主页平台管理系统 zhoucunshan--Home-- Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of Kiwifruit

周存山

Gender:Male
Education Level:With Certificate of Graduation for Doctorate Study
Degree:doctor
Status:在本单位任职
School/Department:食品与生物工程学院
Date of Employment:2012-04-01
Administrative Position:教授

Academic Honor:

Honors and Titles:

MOBILE Version

Click:Times

The Last Update Time: ..

Home
Scientific Research
Teaching Research
Awards and Honours
Enrollment Information
Student Information
My Album
Blog

Current position: Home >> Scientific Research >> Paper Publications

Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of Kiwifruit

Hits: Praise

Affiliation of Author(s):食品与生物工程学院

ISSN No.:2048-7177

Translation or Not:no

Pre One:Ultrasound modification of pectin and the mechanism of its interaction with cyanidin-3-O-glucoside

Next One:Exogenous GABA increases the accumulation of bioactive compounds in broccoli sprouts under NaCl stress by modulating their biosynthesis and gene expression

gajgljgfg