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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Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation: insight from peptide release

Release time:2026-09-25Hits:

Impact Factor:

7.8
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Yin Yantao, Lu Yongcun, Xiao Naiyong, Liu Shucheng, Zhang Wangang
Correspondence Author:

Wangang Zhang
Document Code:

2c9e868ca0a9c95301a0b390f33740c9
Volume:

15
Issue:

3
Page Number:

-
Translation or Not:

no
Date of Publication:

2026-03-01

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