| index | Title |
| 1 | A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough Author(s):Guo-hua Zhang, Tao Wu, Faizan A. S... Clicked:6022 Download:5269 Cited:3 <Full Text> <PPT> 3069 Journal of Zhejiang University Science B 2016 Vol.17 No.10 P.787-797 DOI:10.1631/jzus.B1600130 |
| 2 | Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from us... Author(s):Guo-qing He, Tong-jie Liu, Faizan ... Clicked:7343 Download:24492 Cited:0 <Full Text> <PPT> 2553 Journal of Zhejiang University Science B 2017 Vol.18 No.4 P.289-302 DOI:10.1631/jzus.B1600148 |
| 3 | Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzy... Author(s):Lei Yuan, Faizan A. Sadiq, Tong-Ji... Clicked:6781 Download:5219 Cited:0 <Full Text> <PPT> 3042 Journal of Zhejiang University Science B 2018 Vol.19 No.8 P.630-642 DOI:10.1631/jzus.B1700352 |