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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Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Release time:2024-01-01Hits:

Impact Factor:

4.957
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

殷燕涛,Pereira Jalson,周磊,Lorenzo Jose M,田筱娜,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

f870qouc50a6jva9yxgxq4jwff6kbdbl
Volume:

9
Issue:

10
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging

Next One:Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging