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食物热加工进程中淀粉与脂质等组分互作及对其消化/发酵特征的影响

作者:生化学院 来历:生化学院 义务编辑:宣扬部 宣布时候:2020-11-04 23:44:37 阅读量:

jiangzuoshouyaoneirong:shiwurejiagongjinchengzhongdianfenyuzhizhidengzufenhuzuojiduiqixiaohua/fajiaotezhengdeyingxiang

shihou:2020nian11yue06ri(zhouwu)xiazhanshu15:00

dizhi:kejiaolouxi701

zhujiangren:tianjinkejidaxuewangshujunchuanshou

jiangzuozeyao:

1.shiwurejiagongjinchengzhongdianfenyuzhizhidengzufenhuzuojiduiqixiaohua/fajiaotezhengdeyingxiang。

2.mixinyantaojiaohuan;

zhujiangrenjianjie:

wangshujun(1978-),boshi,tepinchuanshou,boshishengdaoshi,tianjinkejidaxueshiwuyangfenyuningjingguoduzhongdianchangshishichangwufuzhuren。cenghuotianxiayouyijiaoyuan、guoduyouqing、tianjinshijieqing、tianjinshitepinchuanshoudengshengyuchenghu。chijiunuliyushiwutanshuihuahewu(shouyaoshidianfen)zaijiagongjinchengzhongbiangeng、yuqiyuzufenhuzuojiduishiwupindeherentiyangfenyuankangyingxiangdeliyonggenbenyantao。yidiyihuotongxinzuozhebanfascilunwen110yupian(5pianesigaobeiyuanyonglunwen),banfalunwen5nianyingxiangyinzi10.0yishang2pian,6.0yishang46pian;zongyuanyongcishukuayue4000ci(google scholar),danpianzuigaoyuanyongkuayue560ci,hzhishu40。2015nianbanfazaicomprehensive reviews in food science & food safetyshangdelunwenshihuanqiujin5niandianfenmixinfanchoubeiyuanyongzuigaodewenzhang,weigaizazhimost-cited paperzhiyi,beimeiguoshiwumixinshouyixiehui(ift)shouyutanner awardjiang。zhubianyingwenzhuanzhu1bu,canbianyingwenzhangjie10zhang。sciqikanfood chemistry, polymershezhongwenjiaodianqikan《shiwumixin》、《shiwuyushengwushouyixuebao》dengbianweihuokezuobianji。zhangguanguodutianranmixinjijinzhongdianmingmu、youyiqingnianjijin、mianshangmingmu、guoduzhongdianyanfadasuanketi、tianjinshijingcaiqingnianmixinjijindengzongxiangmingmu10yuxiang。qianhouqudemeiguoshiwumixinshouyixuehui(ift)banfadetanner award、tianjinshiqingniankejijiangtimingjiang、zhongguoshiwumixinshouyixuehuikejiliyijiang-jingcaiqingnianjiang、aodaliyaxinidaxueboshihouyantaojijinjiangdengkeyanjiajiang10yuxiang。

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