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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Changes in calpain activity, protein degradation and microstructure of beef M-semitendinosus by the application of ultrasound

Release time:2024-01-01Hits:

Impact Factor:

5.488
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

王安然,康大成,张万刚,张朝阳,邹云鹤,周光宏
Correspondence Author:

Wangang Zhang
Document Code:

mrc0vej794r7s8ya16z64kox3365ilp5
Volume:

245
Page Number:

724-730
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

Next One:The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham