1Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle

作者： Wang, D. Y.; Zhang, M. H.; Liu, F.; Zhu, Y. Z.; Xu, W. M.; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：ANIMAL PRODUCTION SCIENCE

关键词： characterisation phospholipase A(2) purification

年份：2014

2Proteolysis and cathepsin activities in the processing of dry-cured duck

作者： Wang, D. Y.; Xu, X. L.; Zhou, G. H.; Wang, P.; Wang, D. Y.; Zhang, M. H.; Bian, H.; Dong, H.; Xu, W. M.; Zhu, Y. Z.; Liu, F.; Geng, Z. M.; SCI

机构： Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R Chi;

来源：POULTRY SCIENCE

关键词： dry-cured duck processing proteolysis free amino acid endogenous enzyme activity

年份：2014

3Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products

作者： Wang, D. Y.; Zhu, Y. Z.; Xu, W. M.; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：POULTRY SCIENCE

关键词： traditional duck meat product phospholipid free fatty acid

年份：2009

4Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products

作者： Wang, D. Y.; Zhu, Y. Z.; Xu, W. M.; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

关键词： duck meat: meat product molecular species