Yulu PengState Key Laboratory of Food Science and Technology Jiangnan University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 4 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新型稀奶油-大豆分离蛋白香基的风味形成研究彭雨露,吴淑蒙,徐学明,徐丹食品与发酵工业(2023)引用0浏览0引用00Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compoundsDan Xu,Yulu Peng,Fengfeng Wu,Yamei Jin,Na Yang,Xueming XuFOOD BIOSCIENCE(2022)引用4浏览0引用40Flavor Formation of a Novel Cream-Soy Protein Isolate Mixed Flavor by Fermentation in Combination with Two-Step Enzymatic HydrolysisYulu Peng,Dan Xu,Shumeng Wu,Yueqi Zhou,Yamei Jin,Na Yang,Xueming XuSocial Science Research Network (2022)引用0浏览0引用00Effect Of Lactic Acid Bacteria On Mackerel (Pneumatophorus Japonicus) Seasoning Quality And Flavor During FermentationYueqi Zhou,Shumeng Wu,Yulu Peng,Yamei Jin,Dan Xu,Xueming XuFOOD BIOSCIENCE(2021)引用30浏览0引用300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