Huazhen Zhong

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

Y. Jiao, Xinyu Ge, Yongfeng Liu, 2021 .

Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality.

J. Zhao, S. Quek, Xin Li, 2018, Meat science.