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Author: Ying Wang
5 Articles are founded.
Characterization of the flavor profile in sausages collected from four typical regions of southern China using HS-SPME-GC-MS combined with electronic nose and electronic tongue
Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e18
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https://doi.org/10.5851/kosfa.2025.e18
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
Food Sci Anim Resour 2024;44(3):651-661.
https://doi.org/10.5851/kosfa.2024.e9
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https://doi.org/10.5851/kosfa.2024.e9
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat
Food Sci Anim Resour 2023;43(6):975-988.
https://doi.org/10.5851/kosfa.2023.e53
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https://doi.org/10.5851/kosfa.2023.e53
Purification and Identification of a Natural Antioxidant Protein from Fertilized Eggs
Korean J Food Sci Anim Resour 2017;37(5):764-772.
https://doi.org/10.5851/kosfa.2017.37.5.764
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https://doi.org/10.5851/kosfa.2017.37.5.764
Purification and Characterization of an Antioxidant Protein from Fertilized Eggs
Korean J Food Sci Anim Resour 2016;36(6):791-798.
https://doi.org/10.5851/kosfa.2016.36.6.791
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https://doi.org/10.5851/kosfa.2016.36.6.791