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Author: Ying Wang

4 Articles are founded.

Effect of stewing time on the small molecular metabolites, free fatty acids, and volatile flavor compounds in chicken broth
Rong Jia, Yuicai Yang, Guozhou Liao, Yuan Yang, Dahai Gu, Guiying Wang
Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e9
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Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat
Rong Jia, Wen Xun, Guozhou Liao, Yuan Yang, Guiying Wang
Food Sci Anim Resour 2023;43(6):975-988.
https://doi.org/10.5851/kosfa.2023.e53
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Purification and Identification of a Natural Antioxidant Protein from Fertilized Eggs
Shaohua Yang, Lulu Wang, Ying Wang, Xiaoqian Ou, Zhaoyuan Shi, Chongchong Lu, Wei Wang, Guoqing Liu
Korean J Food Sci Anim Resour 2017;37(5):764-772.
https://doi.org/10.5851/kosfa.2017.37.5.764
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Purification and Characterization of an Antioxidant Protein from Fertilized Eggs
Shaohua Yang, Zhengjiang Tang, ShanShan Tang, Tingfang Zhang, Fei Tang, Yu Wu, Ying Wang, Lu Lu Wang, Guoqing Liu
Korean J Food Sci Anim Resour 2016;36(6):791-798.
https://doi.org/10.5851/kosfa.2016.36.6.791
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