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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage Tekijä Chaoqi Zhang, Yunfan Wang, Mengxin Wang, Yanhui Kong, Xiulian Li, Danliangmin Song, Xiangquan Zeng, Yanqing Yang, Xinguang Fan, Hansheng Gong

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Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice Tekijä Bin Liang, Xue Bai, Yunfan Wang, Xiaohe Li, Yanhui Kong, Xiulian Li, Xiangquan Zeng, Wenli Liu, Huamin Li, Shuyang Sun, Hansheng Gong, Xinguang Fan

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