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Dasong Liu

Showing results (21-30 of 24) with videos related to

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Journal of Agricultural and Food Chemistry|January 14, 2025
Correction to "Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk"Bo Song, Jing Lu, Yanmei Hou, et al.
Food Chemistry|March 11, 2023
Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderlyJie Zhang, Dasong Liu, Yunqi Xie, et al.
Journal of Agricultural and Food Chemistry|May 2, 2024
Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine MilkBo Song, Dasong Liu, Jing Lu, et al.
Food Chemistry|February 25, 2026
Changes in polar lipids during preparation of milk fat globule membrane enriched ingredients from raw bovine milk: Insights based on 4D lipidomics and ganglioside mass spectrometryBo Song, Wenzhu Yin, Xiumei Tao, et al.
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Showing results (21-30 of 24) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 24 results.
Journal of Agricultural and Food Chemistry|January 14, 2025
Correction to "Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk"Bo Song, Jing Lu, Yanmei Hou, et al.
Food Chemistry|March 11, 2023
Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderlyJie Zhang, Dasong Liu, Yunqi Xie, et al.
Journal of Agricultural and Food Chemistry|May 2, 2024
Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine MilkBo Song, Dasong Liu, Jing Lu, et al.
Food Chemistry|February 25, 2026
Changes in polar lipids during preparation of milk fat globule membrane enriched ingredients from raw bovine milk: Insights based on 4D lipidomics and ganglioside mass spectrometryBo Song, Wenzhu Yin, Xiumei Tao, et al.
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