J. H. Zhang@Key Lab of Meat Processing and Quality Control,Ministry of Education;
Key Lab of Food Processingand Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing,210095,China--G H. Zhou@Key Lab of Meat Processing and Quality Control,Ministry of Education;
Key Lab of Food Processingand Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing,210095,China--Z. Y. Zhen@Key Lab of Meat Processing and Quality Control,Ministry of Education;
Key Lab of Food Processingand Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing,210095,China--Y. Liu@Key Lab of Meat Processing and Quality Control,Ministry of Education;
Key Lab of Food Processingand Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing,21;
Jinhua ham; lipolysis; lipid oxidation; free fatty acids;
机译:加强高温成熟对金华火腿脂肪分解和脂质氧化的影响。
机译:强化高温成熟对金华火腿蛋白水解,脂解和风味的影响
机译:不同成熟温度条件下塞拉诺火腿的脂解,脂质过氧化和质地
机译:作者:张莹莹,王莹,王莹,王莹,王莹,王莹,王莹
机译:定义脂肪组织IGF1的局部功能以及脂解在脂肪组织巨噬细胞脂质摄取中的作用的研究。
机译:壳聚糖和壳藻糖苷对高脂饮食肥胖症大鼠肝脂肪发生和脂质过氧化脂质过氧化脂质脂解和肠脂吸收的影响及机制
机译:过氧化氢诱导的糖脂锚定(c)AMP水解酶向脂质液滴的易位介导对大鼠脂肪细胞脂解的抑制