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Prof. Dr. chenyi
State Key Laboratory of Food Science and Technology, Nanchang University
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Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographic...
Adulteration detection of corn oil, rapeseed oil and sunflower oil in camellia oil by in situ diffuse reflectance ne...
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy:...
The protective effects of the Ganoderma atrum polysaccharide against acrylamide-induced inflammation and oxidative d...
Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins.
Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographic...
Adulteration detection of corn oil, rapeseed oil and sunflower oil in camellia oil by in situ diffuse reflectance ne...
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy:...
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