The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup by Liangjing Lin, Jinyuan Wu, Xi Chen, Libiao Huang, Xiaoyong Zhang, Xiangyang Gao

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Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food by Fiona Long Yan Fong, Hani El-Nezami, Eric Tung Po Sze

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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food by Guangyuan Jin, Yujie Zhao, Shuhan Xin, Tianyi Li, Yan Xu

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Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods by Jiaxuan Wang, Shuyue Hao, Qing Ren

Subjects: “…traditional Chinese fermented foods…”
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Lactobacillus fermentum JX306 Restrain D-galactose-induced Oxidative Stress of Mice through its Antioxidant Activity by DI ZHANG, CHUANG LI, RUIRUI SHI, FENGCHUN ZHAO, ZHENGYOU YANG

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Genome Analysis for Cholesterol-Lowing Action and Bacteriocin Production of <i>Lactiplantibacillus plantarum</i> WLPL21 and ZDY04 from Traditional Chinese Fermented Foods by Kui Zhao, Liang Qiu, Xueying Tao, Zhihong Zhang, Hua Wei

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