Advanced Search List
Search Keywords
Author: Yongguo Jin
2 Articles are founded.
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
Food Sci Anim Resour 2019;39(5):704-724.
https://doi.org/10.5851/kosfa.2019.e40
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2019.e40
The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Korean J Food Sci Anim Resour 2018;38(3):615-628.
https://doi.org/10.5851/kosfa.2018.38.3.615
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.38.3.615