default author photo

Kaiping Zhang

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

DOWNLOADS

53

TOTAL CITATIONS

0

Scholarly Papers (2)

Actions:
Email selected abstracts
1.

Lipidomics Assessment of Lipid Changes During the Processing of Fermented Sausages

Number of pages: 33 Posted: 30 Oct 2023
Fang Gao, Kaiping Zhang, Daixun Wang, Yue Gu, Jianjun Tian and Ye Jin
Inner Mongolia Agricultural University, affiliation not provided to SSRN, Inner Mongolia Agricultural University, Inner Mongolia Agricultural University, Inner Mongolia Agricultural University and Inner Mongolia Agricultural University
Downloads 32 (1,290,922)

Abstract:

Loading...

Lactobacillus helveticus, Lipidomics, Fermented sausage, Lipid changes

2.

Effect of Lactobacillus Helveticus Imaujbh1 on Fat and Volatile Flavor Substances in Fermented Mutton Sausages

Number of pages: 37 Posted: 02 Sep 2023
Fang Gao, Kaiping Zhang, Daixun Wang, Lingyan Xia, Yue Gu, Jianjun Tian and Ye Jin
Inner Mongolia Agricultural University, affiliation not provided to SSRN, Inner Mongolia Agricultural University, Inner Mongolia Agricultural University, Inner Mongolia Agricultural University, Inner Mongolia Agricultural University and Inner Mongolia Agricultural University
Downloads 21 (1,436,435)

Abstract:

Loading...

Lactobacillus helveticus, fermented sausage, lipolysis、oxidation, volatile flavor, Pearson correlation analysis