Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

por Li, Jia, Zhou, Linan, Feng, Wei, Cheng, Huan, Muhammad, Aliyu Idris, Ye, Xingqian, Zhi, Zijian
Publicado 2019

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

por Li, Ningjie, Wang, Songjun, Wang, Tianli, Liu, Rui, Zhi, Zijian, Wu, Tao, Sui, Wenjie, Zhang, Min
Publicado 2022

Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process

por Zhi, Zijian, Chen, Jianle, Li, Shan, Wang, Wenjun, Huang, Rui, Liu, Donghong, Ding, Tian, Linhardt, Robert John, Chen, Shiguo, Ye, Xingqian
Publicado 2017