The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

by Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang
Published 2021

Effect of different cooking water on flavor characteristics of mutton soup

by Bing Zhao, Baoguo Sun, Shouwei Wang, Yuyu Zhang, Mingwu Zang, Wang Le, Hui Wang, Qianrong Wu
Published 2021

Sulforaphane-Mediated Nrf2 Activation Prevents Radiation-Induced Skin Injury through Inhibiting the Oxidative-Stress-Activated DNA Damage and NLRP3 Inflammasome

by Jinlong Wei, Qin Zhao, Yuyu Zhang, Weiyan Shi, Huanhuan Wang, Zhuangzhuang Zheng, Lingbin Meng, Ying Xin, Xin Jiang
Published 2021