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Biblio

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Filters: Author is Lian, Zixuan  [Clear All Filters]
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Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., “Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”, J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.
Z. Lian, Zhang, Y., and Zhao, Y., “Nano-TiO 2 particles and high hydrostatic pressure treatment for improving functionality of polyvinyl alcohol and chitosan composite films and nano-TiO 2 migration from film matrix in food simulants”, Innovative Food Science & Emerging Technologies, vol. 33, pp. 145 - 153, 2016.