Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky by Yamin Pei, Xingyue Guo, Xionghui Shu, Yahong Han, Yahong Han, Yahong Han, Youwei Ai, Youwei Ai, Youwei Ai, Youwei Ai, Hongxun Wang, Wenfu Hou, Wenfu Hou, Wenfu Hou, Wenfu Hou

Get full text

Biological Characterization of Pseudomonas fluorescens Phage Pf17397_F_PD1 and Its Application in Food Preservation by Na Yan, Hai Xia, Wenfu Hou, Huajuan Wang, Hongxun Wang, Min Zhou

Get full text

Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid by Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

Get full text

Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck by Limei WANG, Qiuqi LEI, Zhen ZHONG, Shijie YE, Qinyi CHEN, Wenfu HOU, Hongxun WANG

Get full text

Biochemical Mechanism of Fresh-Cut Lotus (<i>Nelumbo nucifera Gaertn</i>.) Root with Exogenous Melatonin Treatment by Multiomics Analysis by Ting Min, Keyan Lu, Jinhui Chen, Lifang Niu, Qiong Lin, Yang Yi, Wenfu Hou, Youwei Ai, Hongxun Wang

Get full text

Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts by Zhe Chen, Yuhan Xu, Yang Lu, Zeyu Miao, Yang Yi, Limei Wang, Wenfu Hou, Youwei Ai, Hongxun Wang, Ting Min

Get full text