X. Guo

The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine.

Z. Peng, B. Liu, X. Y. Guo, 2015, Food chemistry.

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus).

T. Hui, Z. Peng, B. Liu, 2015, Food chemistry.