Hasil Pencarian - Guang-Hong Zhou

  • Menampilkan 1 - 10 hasil dari 10
Perbaiki Hasil
  1. 1
    Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China

    Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China oleh Xue-shen ZHU, Xing-lian XU, Hui-hui MIN, Guang-hong ZHOU

    Diterbitkan 2012-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

    A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products oleh Rui Liu, Lujuan Xing, Qingquan Fu, Guang-hong Zhou, Wan-gang Zhang

    Diterbitkan 2016-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

    Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil oleh Jailson Pereira, Sarfaraz Ahmed Brohi, Sathuvan Malairaj, Wangang Zhang, Guang-Hong Zhou

    Diterbitkan 2020-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Bio-Corrosion Behavior of Ceramic Coatings Containing Hydroxyapatite on Mg-Zn-Ca Magnesium Alloy

    Bio-Corrosion Behavior of Ceramic Coatings Containing Hydroxyapatite on Mg-Zn-Ca Magnesium Alloy oleh Hong-Yan Ding, Hong Li, Guo-Qing Wang, Tao Liu, Guang-Hong Zhou

    Diterbitkan 2018-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

    Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface oleh Mei-Qin Feng, Meng Wang, Jian Sun, Xing-Lian Xu, Guang-Hong Zhou

    Diterbitkan 2019-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

    Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages oleh Chen-Chen Cao, Mei-Qin Feng, Jian Sun, Xing-Lian Xu, Guang-Hong Zhou

    Diterbitkan 2019-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice

    Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice oleh Lin‐lin Cai, Yun‐ting Xie, Hai‐jing Hu, Xing‐lian Xu, Hu‐hu Wang, Guang‐hong Zhou

    Diterbitkan 2024-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors

    A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors oleh Lin-lin Cai, Yun-ting Xie, Hai-jing Hu, Xing-lian Xu, Hu-hu Wang, Guang-hong Zhou

    Diterbitkan 2023-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    The Effect of Long-Term Passage on Porcine SMCs’ Function and the Improvement of TGF-β1 on Porcine SMCs’ Secretory Function in Late Passage

    The Effect of Long-Term Passage on Porcine SMCs’ Function and the Improvement of TGF-β1 on Porcine SMCs’ Secretory Function in Late Passage oleh Yan-Yan Zheng, Ze-Nan Hu, Zheng Liu, Yi-Chen Jiang, Ren-Peng Guo, Shi-Jie Ding, Guang-Hong Zhou

    Diterbitkan 2023-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

    Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham oleh Chang-Yu Zhou, Jin-Xuan Cao, Xin-Bo Zhuang, Yun Bai, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou

    Diterbitkan 2019-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: