科研产出
The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple
SCI
机构:
来源:MICROCHEMICAL JOURNAL年份:2024关键词: Apple ciders; Altitude; Physicochemical parameters; Organic compounds; Polyphenols and flavonoids


Feedback regulation between AMPK and HIF-1α contributes to color stability via energy metabolism and mitochondrial efficiency regulation of yak meat
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2024关键词: HIF-1 alpha phosphorylation; AMPK; pH decline; Myoglobin; Mitochondria; Oxygen consumption

