Identification of Volatile Flavor Compounds of Zaobaijian Black Tea Harvested in Different Seasons Based on HS-SPME-GC-MS and PLS-DA by Wanshu PAN, Xianqiang HU, Zhengyi ZHANG, Chen LÜ, Song WANG

Get full text

Effects of Lactic Acid Stress on the Solid-state Fermentation of Pichia kudriavzevii by Wanshu PAN, Xiaofang LIN, Xiaoping YANG, Yang XU, Xin HOU

Get full text

Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region by Song Wang, Xingjie Wang, Wanshu Pan, Aiping Liu, Shuliang Liu, Yong Yang, Likou Zou

Get full text

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar by Aiping Liu, Wanshu Pan, Sha Li, Jianlong Li, Qin Li, Li He, Shujuan Chen, Kaidi Hu, Xinjie Hu, Guoquan Han, Shuhong Li, Jiang Zhou, Fusheng Chen, Shuliang Liu

Get full text