Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Huang, Qun"'
Autor:
Liu L; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China., Wang J; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: wangjinqiu@cdu.edu.cn., Wang G; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China., Song H; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China., Geng F; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn., Zeng Q; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China. Electronic address: 178945324@qq.com., Huang Q; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang 550004, Guizhou, China. Electronic address: huangqunlaoshi@126.com.
Publikováno v:
Food chemistry [Food Chem] 2022 Oct 30; Vol. 392, pp. 133320. Date of Electronic Publication: 2022 May 26.
Autor:
Wang J; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Liu X; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Li S; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China., Ye H; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Luo W; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Huang Q; College of Food Science, Guizhou Medical University, Guiyang 550025, China., Geng F; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2022 Jan 01; Vol. 366, pp. 130596. Date of Electronic Publication: 2021 Jul 15.
Autor:
Liu X; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Wang J; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Liu L; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China. Electronic address: yangliuyilang@126.com., Cheng L; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: chenglei@btbu.edu.cn., Huang Q; Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China., Wu D; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Peng L; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Shi X; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Li S; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: lishugang2020@hfut.edu.cn., Geng F; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2021 Apr 16; Vol. 342, pp. 128252. Date of Electronic Publication: 2020 Oct 08.
Autor:
Qiu N; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University,Wuhan, Hubei 430070, PR China., Ma M, Cai Z, Jin Y, Huang X, Huang Q, Sun S
Publikováno v:
Journal of proteomics [J Proteomics] 2012 Mar 16; Vol. 75 (6), pp. 1895-905. Date of Electronic Publication: 2012 Jan 06.
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Akademický článek
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Autor:
Liu, Xin1 (AUTHOR), Wang, Jinqiu1 (AUTHOR), Huang, Qun1,2 (AUTHOR) huangqunlaoshi@126.com, Cheng, Lei3 (AUTHOR), Gan, Renyou4 (AUTHOR), Liu, Lili5 (AUTHOR), Wu, Di1 (AUTHOR), Li, Hanmei1 (AUTHOR), Peng, Lianxin1 (AUTHOR), Geng, Fang1 (AUTHOR) gengfang@cdu.edu.cn
Publikováno v:
Food Hydrocolloids. Sep2020, Vol. 106, pN.PAG-N.PAG. 1p.