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Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
Muhan Zhang, Weili Yan, Daoying Wang, Weimin Xu
Anim Biosci. 2021;34(8):1382-1391.  Published online November 9, 2020
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Evaluation of antioxidant property of heat shock protein 90 from duck muscle
Muhan Zhang, Daoying Wang, Xinglian Xu, Weimin Xu
Anim Biosci. 2021;34(4):724-733.  Published online May 12, 2020
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The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
Ye Zou, Heng Yang, Muhan Zhang, Xinxiao Zhang, Weimin Xu, Daoying Wang
Asian-Australas J Anim Sci. 2019;32(10):1611-1620.  Published online March 7, 2019
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Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality
Muhan Zhang, Daoying Wang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Pengpeng Li
Asian-Australas J Anim Sci. 2017;30(1):94-99.  Published online May 12, 2016
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Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Yanliang Li, Dongrui Yao, Daoying Wang, Weimin Xu, Yongzhi Zhu, Bangquan Jin
Asian-Australas J Anim Sci. 2010;23(7):960-964.  Published online June 21, 2010
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