zhengwei xiongColl Biol & Chem Engn Chongqing Univ Educ关注立即认领分享关注立即认领分享基本信息浏览量:0职业迁徙个人简介暂无内容研究兴趣论文共 3 篇作者统计合作学者相似作者按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选时间引用量主题期刊级别合作者合作机构Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levelsQiang Wang,Hongbin Wu,Yuejie Xie,Haijun Chang,Xue Li,Chengjiang Liu,Zhengwei XiongCYTA-JOURNAL OF FOOD(2017)引用10浏览0引用100Tomato peel powder as fat replacement in low‐fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra‐micro crushed powderQiang Wang,Zhengwei Xiong,Guijie Li,Xin Zhao,Hongbin Wu,Yanrong RenEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY(2016)引用17浏览0引用170发酵方竹笋对复方地芬诺酯诱导小鼠便秘的预防效果李贵节,王存,况刚,陈绍成,熊政委,赵欣食品工业科技(2015)引用1浏览0引用10作者统计合作学者合作机构D-Core合作者学生导师暂无相似学者,你可以通过学者研究领域进行搜索筛选数据免责声明页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn