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SHAN Kai
Associate Professor
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:
Associate Professor
Alma Mater:
江南大学
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Paper Publications
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The degree of doneness affected molecular changes and protein digestibility of pork
Release time:2024-01-02
Hits:
Impact Factor:
5.7
Affiliation of Author(s):
食品科技学院
Journal:
FRONTIERS IN NUTRITION
Co-author:
Han Yu,Liu Hui,Li Qian,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Li Chunbao
Document Code:
2c9e868c8c86ae35018c8d2d2700289d
Volume:
9
Translation or Not:
no
Date of Publication:
2023-01-04
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Dietary docosahexaenoic acid plays an opposed role in ferroptotic and non-ferroptotic acute kidney injury
Next One:
Cis-monounsaturated fatty acids inhibit ferroptosis through downregulation of transferrin receptor 1