Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms by Aoxing Tang, Bangzhu Peng

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A Novel Hyaluronic Acid-Black Rice Anthocyanins Nanocomposite: Preparation, Characterization, and Its Xanthine Oxidase (XO)-Inhibiting Properties by Ya Liu, Bangzhu Peng

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Immunomodulatory Effects of Sodium Hyaluronate Health Drink on Immunosuppressed Mice by Xiaozhen Peng, Xiaoqiao Yao, Ya Liu, Bangzhu Peng

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Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with <i>Saccharomyces cerevisiae</i> by Xingjun Lu, Chao Yang, Yingdi Yang, Bangzhu Peng

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Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas by Yongyi LIU, Hua LIN, Chao YANG, Junbei ZHANG, Bangzhu PENG

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