扬州大学教师个人主页服务平台 GQF--Home-- Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

葛庆丰正高级

Qingfeng Ge, male, PhD, associate professor, master supervisor,As the Secretary-General of the Jiangsu Livestock Waste Utilization Technology and Innovation Alliance,he is mainly engaged in research on the processing and quality safety control of meat products from livestock and poultry, as well as the utilization of animal by-products.In recent years, he has several key research and developmen...Detials

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Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Release time:2021-04-09 Hits:

Affiliation of Author(s):食品科学与工程学院
Journal:FOOD CHEMISTRY
Co-author:Qingfeng Ge; Sheng Chen; Rui Liu; Lei Chen; Bo Yang; Hai Yu; Mangang Wu; Wangang Zhang*; Guanghong Zhou
Document Type:Research Atricle
Volume:295
Page Number:361-367
ISSN No.:0308-8146
Translation or Not:no
Date of Publication:2019-01-01
Included Journals:SCI

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