Haizhou Wu


Heizhou är forskare på Livsmedelsvetenskap. För mer information se den engelska sidan.
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.

Wu, H., Yan, W., Zhuang, H., Huang, M., Zhao, J., & Zhang, J. (2016). Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Food chemistry, 201, 237-242.

Wu, H., Zhuang, H., Zhang, Y., Tang, J., Yu, X., Long, M., & Zhang, J. (2015). Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing. Food chemistry, 172, 391-399.

Sidansvarig Publicerad: fr 05 feb 2021.