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Pingyan Cheng results 3 · Newest (Page 1/1, per page 25)
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Unsaturated fatty acid-associated lipid oxidation contributes to browning and flavor formation in high-temperature DaquNARA Subscribed
Food Chemistry · 2026 · Vol. 527 · Elsevier
Meina Jiang; Pingyan Cheng; Kaiping He; Min Zhong; Zhen Pang; Yinzhuo Yan; Diqiang Wang; Yansong Xue; Bei-Zhong Han
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Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiuNARA Subscribed
Food Research International · 2023 · Vol. 172 · Elsevier
Lulu Wei; Jianfeng Hu; Chengkang Pan; Pingyan Cheng; Jian Zhang; Dezhou Xi; Mingxue Chen; Lunwei Lu; Hu Lu; Feng Hu
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Notch signaling in differentiation and function of dendritic cellsNARA Subscribed
Immunologic Research · 2008 · Vol. 41 · Issue 1 · Springer
Pingyan Cheng; Dmitry Gabrilovich
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