马齿苋提取物调控肉蛋白氧化及对乳化凝胶特性影响机制研究
Release time:2024-08-19
Hits:
- Leading Scientist:
- CHJ
- Supported by:
- 重庆市教育委员会
- Classification of Project:
- 自然科学类
- Nature of Project:
- 纵
- Supported by:
- 市教委自然科学项目
- Project level:
- 4.市教委级
- Project Number:
- EE0B99B6976949E3E053CA001EAC994D
- Date of Project Completion:
- 2025-09-30
- Date of Project Initiation:
- 2022-10-01
- Subsidy Amount(ten thousand yuan):
- 60000.0
- Pre One:姜黄素调控肉蛋白氧化稳定性和凝胶特性机理研究
- Next One:川渝地区典型传统肉制品风味形成机制及调控技术研究