Author: "杨东松" - Searchworks@Jio Institute Digital Library Search Results

Author: 魏志宝, 罗瑞明, 高爽, 杨东松, 虎瑶, 张赫宇, and 马佳荣
Subjects: SUCCINATE dehydrogenase, MEMBRANE potential, OXIDATION-reduction reaction, REACTIVE oxygen species, TRANSMISSION electron microscopy
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2024
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Author: 袁红, 罗玉龙, 赵文秀, 李荣, 杜瑞, 杨东松, 侯艳茹, and 郭荣
Subjects: COMPETITIVE exclusion (Microbiology), FOOD preservation, FOOD quality, FOOD storage, PACKAGING, EDIBLE coatings
Abstract: Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2024
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Author: 赵文秀, 杜瑞, 罗瑞明, 袁红, 杨东松, 侯艳茹, 张昌艳, and 罗玉龙
Subjects: REACTIVE nitrogen species, CELL metabolism, CELL physiology, REACTIVE oxygen species, NITRO compounds, POSTMORTEM changes, MEAT quality
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2024
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Author: 杨东松, 高爽, 袁红, 赵文秀, 罗玉龙, 罗瑞明, and 侯艳茹
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2024
Full Text: View/download PDF

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