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Publications by Huifang Zou
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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Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
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Dynamics of Interaction of Lactic Acid Microorganisms in Paired Consortia Aiming at Fermentation of Vegetable Raw Materials
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Microbiology of the Fermentation of Shamita, a Traditional Ethiopian Fermented Beverage
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Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo Rohita) Sauce Produced by Enzymatic and Fermentation Method
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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
