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*., 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.
发布时间：2023-12-14 点击次数：
是否译文：否
上一条：Wu, H., Yin, J., Xiao, S., Zhang, J., & Richards, M. P. (2022). Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: mechanisms of action and use of molecular docking. Food Chemistry, 384, 132473.
下一条：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.
