黄明

Professor Supervisor of Doctorate Candidates

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

Release time:2024-01-01Hits:

Impact Factor:

8.3
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Huang Suhong,Dong Xiaoli,Zhang Yali,Chen Yuru,Yu Yajie,Huang Ming,Zheng Yuandong
Correspondence Author:

HM
Document Code:

2c9e868c854d90ee01855173145e4b34
Volume:

11
Issue:

2
Page Number:

255-262
Translation or Not:

no
Date of Publication:

2022-03-01