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  1. 1
    Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

    Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt by Fumin Chi, Ting Liu, Liu Liu, Zhankun Tan, Xuedong Gu, Lin Yang, Zhang Luo

    Published 2019-12-01
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    Article
  2. 2
    Analysis of Bacterial Diversity in Tibetan Plateau Dry Yak Meat Based on High-throughput Sequencing

    Analysis of Bacterial Diversity in Tibetan Plateau Dry Yak Meat Based on High-throughput Sequencing by Kaige YI, Hanbing WU, Shuaikang LI, Wei WANG, Fang GENG, Lin YANG, Fumin CHI, Xuedong GU

    Published 2022-07-01
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    Article

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