Yang, Ying

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

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Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar

Lu, S., Cao, Y., Yang, Y., Jin, Z., & Luo, X. (2018) · Journal of Food Science and Technology

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 13