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期刊名称

food chemistry: x(1)
frontiers in cellular and infection microbiology(1)

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Jie Pei AND Lin Xiong AND Xiaoyun Wu AND Min Chu AND Pengjia Bao AND Qianyun Ge AND Xian Guo(0)

机构

key laboratory of animal genetics and breeding on tibetan plateau, ministry of agriculture and rural affairs, lanzhou, gansu, china(2)
animal science department, lanzhou institute of husbandry and pharmaceutical sciences, chinese academy of agricultural sciences, lanzhou, gansu, china(1)
key laboratory of animal genetics and breeding on tibetan plateau, ministry of agriculture and rural affairs, lanzhou, gansu, china;(1)
key laboratory of yak breeding in gansu province, lanzhou institute of husba(1)
key laboratory of yak breeding in gansu province, lanzhou institute of husbandry and pharmaceutical sciences, chinese academy of agricultural sciences, lanzhou, gansu, china(1)
key laboratory of yak breeding in gansu province, lanzhou, gansu, china(1)

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2025(1)
2024(1)

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资源类型: 外文期刊

作者:Jie Pei(精确检索)

作者:Lin Xiong(精确检索)

作者:Xiaoyun Wu(精确检索)

作者:Min Chu(精确检索)

作者:Pengjia Bao(精确检索)

作者:Qianyun Ge(精确检索)

作者:Xian Guo(精确检索)

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1Bovine lactoferricin exerts antibacterial activity against four Gram-negative pathogenic bacteria by transforming its molecular structure

作者： Jie Pei; Lin Xiong; Xiaoyun Wu; Min Chu; Pengjia Bao; Qianyun Ge; Xian Guo; SCIE（2025版）

机构： Key Laboratory of Yak Breeding in Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, Gansu, China; Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China; Key Laboratory of Yak Breeding in Gansu Province, Lanzhou Institute of Husba;

来源：Frontiers in Cellular and Infection Microbiology

关键词： antibacterial activity antimicrobial peptide conformational transformation disulfide bond lactoferricin secondary structure

2Study of volatile flavor derived from lipids degeneration in yak Milk based on Semiquantitative Lipidomics

作者： Lin Xiong; Jie Pei; Xingdong Wang; Shaoke Guo; Mengli Cao; Zhiqiang Ding; Yandong Kang; Xiaoyun Wu; Min Chu; Pengjia Bao; Qianyun Ge; Xian Guo; SCIE（2024版） EI（2024版）

机构： Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, Gansu, China; Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China; Key Laboratory of Yak Breeding in Gansu Province, Lanzhou, Gansu, China; Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China;;

来源：Food Chemistry: X

关键词： Fatty acids Lipids Milk Volatile flavor Yak