郑洁

发布者:2024-01-03发布者:302

1. Zheng J.; Ou J.Y.; Ou S.Y. Alpha-Dicarbonyl Compounds. In Chemical Hazards in Thermally-Processed Foods. Shuo, Y. Ed. Springer Nature Singapore Pte Ltd., 2019, ISBN 978-981-13-8117-1.

2. Zheng J.; Kallio H.; Yang B. Influence of latitude and altitude on the composition of wild Chinese sea

buckthorn (Hippophaë rhamnoides ssp. sinensis). In Seabuckthorn (Hippophaë L.) AMultipurpose Wonder. Vol. IV: Emerging Trends in Research and Technologies. Singh, V. Eds. Daya PublishingHouse, 2014, ISBN 978-935-12-4266-6.

3. 中国轻工业“十四五”规划立项教材/省级一流本科课程配套教材《食品营养学》,白卫滨(主编),2023978-7-5184-4151-8. (第1章、第6章)