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Elsevier2
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✓Meat Science2
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20261
20231
Li-Rong Wang results 2 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Rong Wang ×Clear All Filters
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Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gelNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding
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Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)NARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Ying Wang; Yi-Tong Du; Wan-Yu Xue; Liang Wang; Rong Li; Zi-Tao Jiang; Shu-Hua Tang; Jin Tan
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