Zhihao Yang

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 6

Top Topics

Breast Cancer Cells

Fluorescent Probe

Cross Sectional

Top Venues

Animals : an open access journal from MDPI

Food science & nutrition

Animal science journal = Nihon chikusan Gakkaiho

This page only lists publications with an associated author ORCID identifier.

Publications

Lu Dou, Ye Jin, Huijiao Li, Chang Liu, Zhihao Yang, Xiaoyu Chen, Lina Sun, Lihua Zhao, Lin Su
Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals : an open access journal from MDPI 13 (1) (2023)
Yanru Hou, Chang Liu, Lin Su, Lihua Zhao, Zhihao Yang, Yanping Bai, Lu Dou, Duo Yao, Ye Jin
Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity. Animal science journal = Nihon chikusan Gakkaiho 94 (1) (2023)
Lu Dou, Ye Jin, Huijiao Li, Chang Liu, Zhihao Yang, Xiaoyu Chen, Lina Sun, Lihua Zhao, Lin Su
Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals : an open access journal from MDPI 13 (1) (2023)
Lu Dou, Ye Jin, Huijiao Li, Chang Liu, Zhihao Yang, Xiaoyu Chen, Lina Sun, Lihua Zhao, Lin Su
Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals : an open access journal from MDPI 13 (1) (2023)
Lu Dou, Ye Jin, Huijiao Li, Chang Liu, Zhihao Yang, Xiaoyu Chen, Lina Sun, Lihua Zhao, Lin Su
Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals : an open access journal from MDPI 13 (1) (2023)
Chang Liu, Yanru Hou, Rina Su, Yulong Luo, Lu Dou, Zhihao Yang, Duo Yao, Bohui Wang, Lihua Zhao, Lin Su, Ye Jin
Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs. Food science & nutrition 10 (8) (2022)