Lin, Bo

Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar

Chen, G.-L., Zheng, F.-J., Lin, B., Lao, S.-B., He, J., Huang, Z., Zeng, Y., Sun, J., & Verma, K. K. (2020) · ACS Omega

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 57

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar

Chen, G.-L., Zheng, F.-J., Lin, B., Yang, Y.-X., Fang, X.-C., Verma, K. K., & Yang, L.-F. (2023) · Frontiers in Nutrition

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 54

Production and Characteristics of High Quality Vinegar from Sugarcane Juice

Chen, G.-L., Zheng, F.-J., Sun, J., Li, Z.-C., Lin, B., & Li, Y.-R. (2015) · Sugar Tech

Fermentation and Sensory AnalysisBiofuel production and bioconversion

Cited by 24

Preparation and Characteristics of Sugarcane Low Alcoholic Drink by Submerged Alcoholic Fermentation

Chen, G.-L., Zheng, F.-J., Lin, B., Wang, T.-S., & Li, Y.-R. (2013) · Sugar Tech

Fermentation and Sensory AnalysisBiofuel production and bioconversion

Cited by 17

Assessment of acid production efficiency and aroma volatile compounds by immobilized fermentation of different carriers on sugarcane original vinegar

Chen, G.-L., Lin, B., Zheng, F.-J., Fang, X.-C., Yang, Y.-X., Verma, K. K., & Yang, L.-F. (2024) · LWT

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 8