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芮昕
Professor
Supervisor of Master's Candidates
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:
Professor
Alma Mater:
麦吉尔大学
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Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model
Release time:2024-01-02
Hits:
Impact Factor:
4.364
Affiliation of Author(s):
食品科技学院
Journal:
FOOD & FUNCTION
Co-author:
黄瑾,刘珍,芮昕,Lamia L'Hocine,张秋勤,李伟,董明盛
Correspondence Author:
RX
Document Code:
1ynd24ofhv8ma05nvane0421nl9glbpj
Volume:
11
Issue:
12
Page Number:
10467-10479
Translation or Not:
no
Date of Publication:
2020-01-01
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Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt
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瑞士乳杆菌MB2-1源胞外多糖对10种益生菌生长特性的影响