吴海舟
博士生导师
硕士生导师
教师姓名：吴海舟
教师拼音名称：wuhaizhou
性别：男
职称：教授
学位：博士
毕业院校：美国威斯康辛大学-麦迪逊分校
其他联系方式
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论文成果
Wu, H., Xiao, S., Yin, J., Zhang, J., & Richards, M. P. (2021). Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle. Food Chemistry, 342, 128333.
发布时间：2023-12-14 点击次数：
是否译文：否
上一条：Wu, H., Xiao, S., Yin, J., Zhang, J., & Richards, M. P. (2021). Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle. Food Chemistry, 336, 127729.
下一条：Wu, H., Yin, J., Zhang, J., & Richards, M. P. (2017). Factors affecting lipid oxidation due to pig and turkey hemolysate. Journal of Agricultural and Food Chemistry, 65(36), 8011-8017.
