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Publications by Chan Qu
Dominant Microorganisms During the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Microorganisms Involving in the Fermentation of Japanese Fermented Tea Leaves Part II. Microorganisms in Fermentation of Goishi-Cha, Japanese Fermented Tea Leaves.
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Spontaneous Growth of Vegetable Matter
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Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of Its Constituents During Fermentation
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Microbial Succession in Spontaneously Fermented Grape Must Before, During and After Stuck Fermentation
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Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated From Spontaneous Fermentation of Yam (Dioscorea Rotundata)
Asian Food Science Journal
