Shuang Wu

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Meat science.