Zhang Luo

机构：Southwest Petroleum University

发表论文 62 篇 · 总被引 1613 次 · h-index 23

代表论文

• Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics (2022 · LWT · 被引 99)
• Mechanisms of cooking methods on flavor formation of Tibetan pork (2023 · Food Chemistry X · 被引 55)
• Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process (2022 · Food Chemistry X · 被引 39)
• An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy (2024 · LWT · 被引 33)
• Combined ultrasound and germination treatment on the fine structure of highland barley starch (2023 · Ultrasonics Sonochemistry · 被引 31)
• Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure (2024 · Food Quality and Safety · 被引 29)