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A new breakthrough was made in the publication of the paper of the School of Food Science and Technology of Hunan Agricultural University

 Last Update: 2022-05-08
 Source: Internet
 Author: User

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Recently, the School of Food Science and Technology of Hunan Agricultural University and the School of Animal Science and Technology jointly published a paper "Effect of steam explosion on phenolics and antioxidant activity in" International Top Journal "Trends in Food Science & Technology" (District 1, Chinese Academy of Sciences, 2021 Impact Factor 12.

Professor Cheng Anwei from the School of Food Science and Technology is the corresponding author of the paper, Feng Chengfeng, a 2020 master student, is the co-first author of the paper, and Professor Wan Fachun from the School of Animal Science and Technology is the first author

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