Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

por Zhang, Jianming, Zhang, Chengcheng, Xin, Xiaoting, Liu, Daqun, Zhang, Wenwu
Publicado 2021

Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China

por Zhang, Chengcheng, Xin, Xiaoting, Zhang, Jianming, Zhu, Shenlong, Niu, Erli, Zhou, Zhongjing, Liu, Daqun
Publicado 2022

Regioselective Benzoylation of Diols and Carbohydrates by Catalytic Amounts of Organobase

por Lu, Yuchao, Hou, Chenxi, Ren, Jingli, Xin, Xiaoting, Xu, Hengfu, Pei, Yuxin, Dong, Hai, Pei, Zhichao
Publicado 2016

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods

por Zhang, Chengcheng, Zhang, Jianming, Xin, Xiaoting, Zhu, Shenlong, Niu, Erli, Wu, Qinghang, Li, Ting, Liu, Daqun
Publicado 2022