Research on the design and evaluation method of exercise training subject by WANG Liying, JIANG Ning, BAI Shuang, ZHOU Huanyu

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Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates by BI Yongzhao, SHAN Qimei, LUO Ruiming, BAI Shuang, JI Chen, WANG Yongrui

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Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace... by WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming

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Evaluation of dietary quality of flight crew by military diet balance index by MU Huiling, WANG Ruoyong, BAI Shuang, CHEN Ximeng, WANG Yawen, LIU Peng, LI Feng, JING Hongjiang, DU Peng

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Xylazine regulates the release of glycine and aspartic acid in rat brain by Zhang Yi-Ming, Yu Dong-Xu, Yin Bai-Shuang, Li Xin-Ran, Li Li-Na, Li Ya-Nan, Wang Yu-Xin, Chen Yu, Liu Wen-Han, Gao Li

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