Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implicationsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYIF14.12023-06-129PRE
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYIF14.12022-11-0120PRE
Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservationCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONIF8.82022-06-2755PRE
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项