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Publications by Yong-Qiang Cheng
Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
International Journal of Food Properties
Food Science
Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing
International Journal of Food Properties
Food Science
Related publications
On Traditional Foods and Customs of Guizhou Province in China-Soybean Curd and Traditional Fermented Products.
Journal for the Integrated Study of Dietary Habits
Hydrolysis of Isoflavones and Consumption of Oligosaccharides During Lactic Acid Fermentation of Soybean Milk
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
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
Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food
Korean Journal of Food Preservation
Food Science
Microbiology of the Fermentation of Shamita, a Traditional Ethiopian Fermented Beverage
SINET: Ethiopian Journal of Science
Influence of Cultivation Temperature on Oligosaccharides and Isoflavones in Soybean Sprouts
Environmental Control in Biology
Plant Science
Agronomy
Crop Science
Changes in Microbial Community During Fermentation of High-Temperature Daqu Used in the Production of Chinese ‘Baiyunbian’ Liquor
Journal of the Institute of Brewing
Food Science
Production of Lactic Acid by Electrodialysis Fermentation: Utilization of Soybean Stock.
Journal of the agricultural chemical society of Japan
