9 results on '"Wang, Yurong"'
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2. Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, China
3. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds
4. Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
5. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
6. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili
7. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China
8. Bacterial community structure in acidic gruel from different regions and its influence on quality
9. Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
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