Yongqin Wang

Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang.

Jing Xiao, Xuewei Shi, Bin Wang, 2021, Journal of food science.

Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Jingyun Wang, Qingling Wang, Shiling Lu, 2021 .

Monitoring quality changes in dry‐cured mutton ham during processing

Jingyun Wang, Qingling Wang, Shiling Lu, 2021 .

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Qingling Wang, Juan Dong, Shiling Lu, 2019, Journal of Food Processing and Preservation.