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Bio
袁方,中共党员,女,1987年出生。主要研究方向为小浆果风味品质与形成机制,加工工艺对浆果关键风味组分的影响,以及浆果中主要香气物质成分及其代谢调控机制。目前主持国家自然科学基金1项,参与国家重点研发计划子课题1项,主持校自主科技创新基金1项。担任《Journal of Agricultural and Food Chemistry》《Journal of Food Science》《Critical Reviews in Food Science and Nutrition》等杂志审稿人。
Research Interests
Papers共 133 篇Author StatisticsCo-AuthorSimilar Experts
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CERAMICS INTERNATIONALno. 3 (2024): 5766-5774
ACS FOOD SCIENCE & TECHNOLOGYno. 2 (2024): 447-456
JOURNAL OF FOOD ENGINEERING (2024): 111702-111702
Food Hydrocolloids (2024): 109318-109318
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGYno. 4 (2024): 697-709
FOOD SCIENCE AND HUMAN WELLNESSno. 2 (2024): 869-878
JOURNAL OF FOOD ENGINEERING (2023): 111691-111691
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