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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:3435  Download:2757  Cited:3  <Full Text>  <PPT> 1822 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:4303  Download:3549  Cited:0  <Full Text>  <PPT> 1490 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:3773  Download:2859  Cited:0  <Full Text>  <PPT> 1703 Journal of Zhejiang University Science B  2018 Vol.19 No.8 P.630-642  DOI:10.1631/jzus.B1700352

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