Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
2018 · Journal of Agricultural and Food Chemistry · 157 citations
https://doi.org/10.1021/acs.jafc.8b03297
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Yaxin Wang
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Yaxin Wang is an academic researcher from Tianjin University. The author has contributed to research in topics: Plant Molecular Biology Research & Plant nutrient uptake and metabolism & Meat and Animal Product Quality. The author has an h-index of 17, co-authored 42 publications.
ORCID: 0000-0002-1211-414XPapers by this author
worksMeat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
2018 · Food Chemistry · 97 citations
https://doi.org/10.1016/j.foodchem.2018.08.096
In situ production and precise release of bioactive GM-CSF and siRNA by engineered bacteria for macrophage reprogramming in cancer immunotherapy
2024 · Biomaterials · 22 citations
https://doi.org/10.1016/j.biomaterials.2024.123037
Fads2b Plays a Dominant Role in ∆6/∆5 Desaturation Activities Compared with Fads2a in Common Carp (Cyprinus carpio)
2023 · International Journal of Molecular Sciences · 9 citations
https://doi.org/10.3390/ijms241310638
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