| 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:5967 Download:5217 Cited:3 <Full Text> <PPT> 3046 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:7302 Download:24436 Cited:0 <Full Text> <PPT> 2526 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:6717 Download:5160 Cited:0 <Full Text> <PPT> 3028 Journal of Zhejiang University Science B 2018 Vol.19 No.8 P.630-642 DOI:10.1631/jzus.B1700352 |
| 4 | Screening, purification, and characterization of an extracellular lipase from Aureobasidium pullulans Author(s):Yang Li, Tong-Jie Liu, Min-Jie Zha... Clicked:6994 Download:4330 Cited:0 <Full Text> <PPT> 2559 Journal of Zhejiang University Science B 2019 Vol.20 No.4 P.332-342 DOI:10.1631/jzus.B1800213 |