华中农业大学教师主页平台管理系统吴海舟--中文主页-- 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.

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

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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.

发布时间：2023-12-14 点击次数：

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上一条：Wu, H*., Forghani B, Abdollahi, M., & Undeland, I. (2022). Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition. Food Chemistry, 373, 131523. 下一条：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.