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滕爽
Lab Master
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:
Lab Master
Alma Mater:
山东大学
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Paper Publications
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Paper Publications
The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells
Release time:2024-01-02
Hits:
Impact Factor:
3.5
Affiliation of Author(s):
食品科技学院
Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Co-author:
Xing Lujuan,Fu Lijuan,Toldra Fidel,Teng Shuang,Yin Yantao,Zhang Wangang
Document Code:
2c9e868c8c56f9aa018c5815ac3c0667
Translation or Not:
no
Date of Publication:
2022-05-01
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Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging
Next One:
Involvement of CCN1 Protein and TLR2/4 Signaling Pathways in Intestinal Epithelial Cells Response to Listeria monocytogenes
