Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Zhang Wen-wen について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Feng Xian-chao について
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China について
Yu Jia-hang について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Han Min-yi について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Deng Shao-lin について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Zhou Guang-hong について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Wang Hu-hu について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Xu Xing-lian について
Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China について
Food Hydrocolloids について
芳香成分 について
ζ電位 について
疎水性相互作用 について
タンパク質分解 について
静電相互作用 について
遊離アミノ酸 について
疎水性 について
界面 について
ペプチド について
水素結合 について
ゼラチン について
アミノ酸 について
熱分解 について
窒素複素環化合物 について
食品蛋白質 について
2-ヘプタノン について
ゼラチン について
熱分解 について
芳香化合物 について
能力 について
基礎 について
研究 について