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于志鹏,2004年9月进入吉林大学生物与农业工程学院,本科毕业后被推免攻读吉林大学食品科学与工程专业硕士研究生,从事营养与功能食品的研究。2011年8月开始攻读农业机械化工程专业博士学位,研究方向为农产品加工。目前已发表SCI检索论文10篇、EI检索论文3篇,获得授权国家发明专利1项。从上研究生开始,一天24小时中,有15个小时在做实验,于志鹏就这样在实验室里守候了六年。被迫选择成就学业2013年4月9日,美国化学学会发布的一份新闻公报上报道“最近研究表明,鸡蛋白中有一种活性肽,能够有效抑制一种叫作血管紧张素转化酶的物质,从
Yu Zhipeng, entered the College of Biological and Agricultural Engineering, Jilin University in September 2004. After graduating from college, he was pushed to pursue a master’s degree in food science and engineering from Jilin University and engaged in the research of nutrition and functional foods. August 2011 began studying agricultural mechanization engineering doctorate, research direction for the processing of agricultural products. So far, 10 papers have been published on SCI and 3 papers on EI, and 1 national invention patent has been granted. From the beginning of graduate students, 24 hours a day, 15 hours of experiments, Yu Zhipeng so waiting in the laboratory for six years. Forced to choose to achieve academic study April 9, 2013, the American Chemical Society released a press release on the report ”Recent studies have shown that there is an active peptide in egg white, can effectively inhibit a class called angiotensin-converting enzyme Material