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Jinjin Yin on Muck Rack

Jinjin Yin

As seen in: Wiley Online Library, Royal Society of Chemistry, Dialnet - Universidad de La Rioja
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Articles

The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation

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By Mengfan Ren, Yashi Li, Yuting Sun, Jinjin Yin
| Wiley Online Library Verified
CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Supporting Information Filename Description jsfa70355-sup-0001-TableS1.docxWord 2007 document , 13.2 KB Table S1. Table of sensory evaluations for steamed buns.
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Correction: Bilberry anthocyanin improves the serum cholesterol in aging perimenopausal rats via the estrogen receptor signaling pathway

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By Jing Li, Junyu Hao, Min Zhang, Jinjin Yin
| Royal Society of Chemistry Verified
This article is Open Access Please wait while we load your content... Something went wrong. Try again?
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Evaluation of potential drug interactions of oral anticoagulants in athletic patients based on pharmacy information databases

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By Jun Xu, Jinjin Yin, Ying Wang, Shaozhi Liu
| Dialnet - Universidad de La Rioja
Jun Xu [1] ; Jinjin Yin [1] ; ZhengRong Mei [1] ; Ying Wang [1] ; Shaozhi Liu [1] [1] Medical University, Guangzhou Localización: Revista Internacional de Medicina y Ciencias de la Actividad Física y del Deporte, ISSN-e 1577-0354, Nº. 23, 90, 2023, págs.
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