Zefu Wang
5PUBLICATIONS
9CO-AUTHORS
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Publications (5)
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|Mar 23, 2023
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress.Xiaosi Chen, Zhifei He, Zefu Wang
|Jan 24, 2022
Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage.Zefu Wang, Zhifei He, Dong Zhang
|Jul 15, 2021
Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders.Xue Li, Zhifei He, Jingbing Xu
|Sep 12, 2020
Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage.Zefu Wang, Zhifei He, Dong Zhang
|May 28, 2020
Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken.Cheng Qu, Zhifei He, Zhaoming Wang
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