吴海舟
博士生导师
硕士生导师
教师姓名：吴海舟
教师拼音名称：wuhaizhou
性别：男
职称：教授
学位：博士
毕业院校：美国威斯康辛大学-麦迪逊分校
其他联系方式
暂无内容
论文成果
Wu, H*., Oliveira, G., & Lila, M. A. (2022). Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Comprehensive Reviews in Food Science and Food Safety, 22(1), 333-354.
发布时间：2023-12-14 点击次数：
是否译文：否
上一条：Wu, H*., Tullberg, C., Ghirmai, S., & Undeland, I*. (2022). Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model. Food Chemistry, 133356.
下一条：Wu, H*., Forghani B, Abdollahi, M., & Undeland, I. (2022). Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition. Food Chemistry, 373, 131523.
