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). Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle. Food Chemistry, 336, 127729.
发布时间：2023-12-14 点击次数：
是否译文：否
上一条：Wu, H*., Abdollahi, M., & Undeland, I. (2021). Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod, salmon and herring backbones. Food Chemistry, 360, 129973.
下一条：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.
