朱建飞
- Personal Information
- Name (Pinyin): ZJF
- E-Mail: b214047e7085e89fedd6eaae06686a835d47abc5a66ecd073c918bd5e35b4cd6588f4c69d2983fab8f097690ce961f9b2be1470b071241729d467b29ce41bb658b8fbb031ef9beddf3ecd78bf007373495f1dba88ca2e1caf92ced99db4631fe6b9fea57d8ce4601e9f903a208d4f768d36aaeb4934a19d72ab7767a7a369b8b
- School/Department: 食品科学与工程学院
- Education Level: With Certificate of Graduation for Doctorate Study
- Degree: 博士
- Professional Title: Associate professor
- Status: 在岗
- Alma Mater: 华中农业大学
Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics
Release time:2024-10-10
Hits:
- Journal:
- Current Research in Food Science
- First Author:
- ZJF
- Co-author:
- 黄婷婷,陈小梅,田东灵
- Indexed by:
- 源刊论文
- Document Code:
- SSEBNO51G68XLS3CZTSR8T84ZZOA0DHR
- Issue:
- 8
- Translation or Not:
- no
- Date of Publication:
- 2024-02-07
