Hasil Pencarian - Qingquan Fu

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  1. 1
    Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage

    Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage oleh Qingquan Fu, Shangxin Song, Tianlan Xia, Rongrong Wang

    Diterbitkan 2022-11-01
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  2. 2
    Construction and Practice of Ideological and Political Elements in Blending Teaching of "Principles of Food Technology" from the Perspective of OBE Concept

    Construction and Practice of Ideological and Political Elements in Blending Teaching of "Principles of Food Technology" from the Perspective of OBE Concept oleh Qingquan FU, Rongrong WANG, Ya PENG, Liuyan LÜ, Shoujiang CHEN

    Diterbitkan 2024-01-01
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  3. 3
    Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate

    Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate oleh Xueshen Zhu, Jin Zhang, Xinyu Zhang, Qun Dai, Qingquan Fu

    Diterbitkan 2023-09-01
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  4. 4
    Investigation of cold-resistance mechanisms in cryophylactic yeast Metschnikowia pulcherrima based on comparative transcriptome analysis

    Investigation of cold-resistance mechanisms in cryophylactic yeast Metschnikowia pulcherrima based on comparative transcriptome analysis oleh Zaizhu Yuan, Zaizhu Yuan, Zaizhu Yuan, Zhengkai Ge, Zhengkai Ge, Zhengkai Ge, Qingquan Fu, Qingquan Fu, Qingquan Fu, Fangfang Wang, Fangfang Wang, Fangfang Wang, Qingling Wang, Qingling Wang, Qingling Wang, Xuewei Shi, Xuewei Shi, Xuewei Shi, Bin Wang, Bin Wang, Bin Wang

    Diterbitkan 2024-09-01
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  5. 5
    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
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  6. 6
    Investigation of Acid Tolerance Mechanism of <i>Acetobacter pasteurianus</i> under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis

    Investigation of Acid Tolerance Mechanism of <i>Acetobacter pasteurianus</i> under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis oleh Tian Li, Xinwei Wang, Chunyan Li, Qingquan Fu, Xuewei Shi, Bin Wang

    Diterbitkan 2023-12-01
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  7. 7
    Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems

    Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems oleh Xueshen Zhu, Xiandong Shi, Xiandong Shi, Shaohua Liu, Ying Gu, Junya Liu, Qingquan Fu, Renlei Wang

    Diterbitkan 2022-11-01
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  8. 8
    Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

    Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis oleh Chunyan Li, Youyou Xu, Huimin Wu, Ruirui Zhao, Xinwei Wang, Fangfang Wang, Qingquan Fu, Tiantian Tang, Xuewei Shi, Bin Wang

    Diterbitkan 2023-06-01
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