Yuzheng WuSKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.关注立即认领分享关注立即认领分享基本信息浏览量:0职业迁徙个人简介暂无内容研究兴趣论文共 2 篇作者统计合作学者相似作者按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选时间引用量主题期刊级别合作者合作机构Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non- Saccharomyces cerevisiae Yuzheng Wu,Zhigao Li,Sibo Zou,Liang Dong,Xinping Lin,Yingxi Chen,Sufang Zhang,Chaofan Ji,Huipeng LiangFoods (Basel, Switzerland)no. 19 (2023): 3565-3565引用0浏览0WOS引用00Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of SuancaiXinying Cao,Mingwei Zhao,Sibo Zou,Zhigao Li,Yuzheng Wu,Chaofan Ji,Yingxi Chen,Liang Dong, Sufang Zhang,Huipeng LiangFoods(2022)引用2浏览0WOS引用20作者统计合作学者合作机构D-Core合作者学生导师暂无相似学者,你可以通过学者研究领域进行搜索筛选数据免责声明页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn