Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes by Guozhong Zhao, Yi-Fei Wang, Junling Chen, Yunping Yao

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Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil by Yunping Yao, Huiping Yuan, Chen Chen, Jia Liang, Changmo Li

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Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses by Guozhong Zhao, Guozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, Fuping Zheng, Yunping Yao

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Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation by Guozhong Zhao, Li-Li Ding, Yunping Yao, Yanping Cao, Zhi-Hui Pan, De-Hua Kong

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