Yuan Liu

发表

In vitro protein digestibility of pork products is affected by the method of processing.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Food research international.

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Guang-hong Zhou, Xinglian Xu, Yuan Liu, 2007 .

Changes in Volatile Compounds of Traditional Chinese Nanjing Water‐boiled Salted Duck During Processing

Xinglian Xu, Gangfeng Ouyang, Guangtian Zhou, 2006 .

Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry

Dengyong Liu, Xinbang Feng, Yuan Liu, 2022, Foods.

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of Food Measurement and Characterization.

Changes in taste compounds of duck during processing

Xinglian Xu, Yuan Liu, G. Zhou, 2007 .

Proteome Profiles of Digested Products of Commercial Meat Sources

Xinglian Xu, Chunbao Li, Li Li, 2017, Front. Nutr..

Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation

Xichang Wang, Guanghong Zhou, Meixiu Zhang, 2012, Sensors.

Changes in the volatile flavour components of Jinhua ham during the traditional ageing process

Jianhao Zhang, Jia-Yao Zhu, Li Wang, 2006 .

Preservation technologies for fresh meat - a review.

X. Xu, G. Zhou, G H Zhou, 2010, Meat science.

Activation of caspase-9 and its influencing factors in beef during conditioning.

D. Pan, C. Ou, Jinxuan Cao, 2014, Animal : an international journal of animal bioscience.