姜黄素调控肉蛋白氧化稳定性和凝胶特性机理研究
Release time:2024-08-19
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- Affiliation of Participant(s):
- 重庆工商大学
- 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 Participants:
- ZWB,ZJF,Wu Li,PR,熊杰
- Project Number:
- B60B980091C36952E0536F001EACBE2B
- Date of Project Completion:
- 2023-10-01
- Date of Project Initiation:
- 2020-10-01
- Subsidy Amount(ten thousand yuan):
- 10000.0
- Pre One:超高压处理对牛肉肌内胶原蛋白特性及其肉品质影响研究
- Next One: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