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Jin-Lin Li

Jiangxi Normal University

4

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38

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Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry

2019 Food Chemistry
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Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS

2017 Journal of Food Processing and Preservation
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Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus) Fillets

2017 Journal of Food Processing and Preservation
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The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

2016 Journal of Food Science and Technology-mysore
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