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个人简介
Dr. Ahn's area of research is in basic and applied research related to poultry products such as mechanisms and prevention of lipid oxidation in meat and poultry, dietary and irradiation interventions on the pathogen reduction and quality of meat, characterization of flavor and taste compounds in irradiated cooked meat products, separation and utilization of value-added components from egg, and development of functional bioactive peptides from egg proteins.
研究兴趣
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Shasha Wang, Xiaoyun Li, Yuanchao Zhang, Mahmoud Abou-Elsoud,Dong Uk Ahn,Dewei Shu,Meiyu Liu,Xi Huang
Food Biosciencepp.104699, (2024)
Food Bioscience (2024): 104622
Journal of agricultural and food chemistryno. 17 (2024): 9856-9866
Foods (Basel, Switzerland)no. 12 (2024)
Food science of animal resourcesno. 4 (2024): 885-898
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2024): 103552
Colloids and Surfaces B: Biointerfaces (2024): 113842-113842
POULTRY SCIENCEno. 7 (2023): 102680-102680
CRC Press eBookspp.443-450, (2023)
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