Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis
Feiyan Yang(Shaoxing People's Hospital), Qinlu Lin(Central South University of Forestry and Technology), Shuguo Sun(Central South University of Forestry and Technology), Guangfan Qu(Central South University of Forestry and Technology), Xin Wen(Hainan University), Xueying Zhang(Shandong University of Technology), Zhendong Liu(Qilu Hospital of Shandong University), Xudong He(Central South University), Zhang Luo(Tibet University), Siwei Xie(Central South University)
Cited by 9
Related Papers
An insight into starch slowly digestible features enhanced by microwave treatment
|Food Hydrocolloids|2020|109
Localization of Hippo signalling complexes and Warts activation in vivo
|Nature Communications|2015|102