Huang, Dan

Sichuan University of Science and Engineering

1 paper on CoChatORCID 0000-0002-5128-0810

Most cited papers

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Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar
Tong, W., Chen, G., Yu, H., Wang, X., Xue, R., Yang, Y., Luo, H., & Huang, D. (2024) · Journal of Food Composition and Analysis
Fermentation and Sensory AnalysisProbiotics and Fermented Foods
Cited by 24

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