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Henry WANG

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中级  

Main positions:烹饪与营养系副主任

Other Post:中式烹饪教学团队主任

Paper Publications

Characteristics of volatile flavor development in aged longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis

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Affiliation of Author(s):旅游烹饪学院

Journal:FOOD RESEARCH INTERNATIONAL

Co-author:高苏敏,徐安琪,还传明,许志诚,吴鹏

First Author:Henry WANG

Indexed by:Unit Twenty Basic Research

Correspondence Author:孟祥忍

Volume:197

ISSN No.:0963-9969

Translation or Not:no

Date of Publication:2024-01-01

Pre One:儿茶素共结晶微胶囊制备及其对热诱导鸡肉糜凝胶品质的影响

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