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Yangying Sun

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Food Chemistry|January 23, 2025
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvementTianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meatYan Cheng, Yuanrong Zheng, Xintong Cai, et al.
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Showing results (121-130 of 122) with videos related to

Sort By:
Pageof 13
You have reached the last page of results.This site can display upto 122 results.
Food Chemistry|January 23, 2025
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvementTianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meatYan Cheng, Yuanrong Zheng, Xintong Cai, et al.
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