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Author: Yongguo Jin
2 Articles are founded.
![](/journal/kosfa/kosfa-39-5/gif/kosfa-39-5-704-g1.gif)
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
Food Sci Anim Resour 2019;39(5):704-724.
https://doi.org/10.5851/kosfa.2019.e40
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https://doi.org/10.5851/kosfa.2019.e40
![](/journal/kosfa/kosfa-38-3/gif/kosfa-38-3-615-g1.gif)
The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Korean J Food Sci Anim Resour 2018;38(3):615-628.
https://doi.org/10.5851/kosfa.2018.38.3.615
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https://doi.org/10.5851/kosfa.2018.38.3.615