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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
论文共 420 篇作者统计合作学者相似作者
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Journal of agricultural and food chemistry (2024)
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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JOURNAL OF FUNCTIONAL FOODS (2023): 105487-105487
Food chemistry (2023): 135465-135465
Food Science of Animal Productsno. 3 (2023): 9240026
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