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Publications by Yunhang Zeng

Effects of Metals Released in Strong-Flavor Baijiu on the Evolution of Aroma Compounds During Storage

Food Science and Nutrition

English

Factors Affecting Mass Transfer of Protease in Pelt During Enzymatic Bating Process

Journal of Leather Science and Engineering

English

Related publications

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

Journal of Food Science

English

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

Frontiers in Microbiology

English

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

Journal of Food Science

English

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

Journal of Agricultural and Food Chemistry

Biological Sciences

English

Effects of Floral Honey and Pressed Flax Seeds on Intensity of Yogurt Aroma, Sweetness and Sour Taste of Yogurts During Storage

English

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Frontiers in Microbiology

English

Effects of Fatty Acids Bound to Monoglycerides in Water-In-Oil Type Emulsions on the Release of Aroma Compounds

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Effects of Water Absorption of Soybean Seed on the Quality of Soymilk and the Release of Flavor Compounds

Chemical Engineering

English

Trends in the Catalytic Activity of Hydrogen Evolution During CO2 Electroreduction on Transition Metals

English