Suchergebnisse - "Liang, Rongrong"

PubPharm (73)

61

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles

enthalten in: Meat science | 2014

von Liu, C. | Zhang, Y. | Yang, X. | +5

62

Characterization and expression of glucosamine-6-phosphate synthase from Saccharomyces cerevisiae in Pichia pastoris

enthalten in: Biotechnology letters | 2014

von Wang, S. | Li, P. | Su, J. | +2

63

Characterization and expression of glucosamine-6-phosphate synthase from Saccharomyces cerevisiae in Pichia pastoris

enthalten in: Biotechnology letters | 2014

von Wang, S. | Li, P. | Su, J. | +2

64

Characterization and expression of glucosamine-6-phosphate synthase from Saccharomyces cerevisiae in Pichia pastoris

enthalten in: Biotechnology letters | 2014

von Wang, S. | Li, P. | Su, J. | +2

65

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles

enthalten in: Meat science | 2014

von Liu, C. | Zhang, Y. | Yang, X. | +5

66

Prevalence and profile of Salmonella from samples along the production line in Chinese beef processing plants

enthalten in: Food control | 2014

von Dong, P. | Zhu, L. | Mao, Y. | +5

67

Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi

enthalten in: Meat science | 2014

von Hou, X. | Liang, R. | Mao, Y. | +6

68

Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle

enthalten in: TheScientificWorldJournal | 2014

von Li, P. | Wang, T. | Mao, Y. | +5

69

Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi

enthalten in: Meat science | 2014

von Hou, X. | Liang, R. | Mao, Y. | +6

70

Time Resolved Fluorescence Studies of Genetically Encoded Protein Sensor Frex for Nadh and pH Levels

enthalten in: Biophysical journal | 2013

von Chen, Y. | Zhang, S. | Liang, R. | +5