Kai Yuan

1PUBLICATIONS
7CO-AUTHORS
Food engineering
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Publications (1)

|Jan 25, 2019
Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate.

Keguang Han, Jing Cao, Jinghui Wang

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Frequent Collaborators

1 joint publications

Keguang Han

1 joint publications

Jing Cao

1 joint publications

Jinghui Wang

1 joint publications

Jing Chen