Phylogenetic and Molecular Evolutionary Analysis of Mitophagy Receptors under Hypoxic Conditions

by Xiaomei Wu, Fei-Hua Wu, Fei-Hua Wu, Qianrong Wu, Shu Zhang, Shu Zhang, Suping Chen, Matthew Sima
Published 2017-07-01

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao
Published 2021-05-01

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen
Published 2020-12-01