中文

Wangang Zhang

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

Release time:2024-01-01Hits:

Impact Factor:

4.29
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

扶庆权,刘瑞,王海鸥,华春,宋尚新,周光宏,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

7bx8ojtqc8dn4jgvcvu6sn5enldp8fds
Volume:

67
Issue:

20
Page Number:

5866-5873
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Expression of Pork Plectin during Postmortem Aging

Next One:Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging