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Chenhan Geng

Showing results (1-10 of 3) with videos related to

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International Journal of Food Microbiology|December 9, 2025
Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurryChenhan Geng, Shao Quan Liu, Yuyun Lu
Journal of Food Science|October 3, 2024
Chitosan coatings containing thyme essential oil enhance the quality of snakehead (Channa striata) during chilled storage verified by metabolomics approachesYi Liu, Chenhan Geng, Huiduan Zeng, et al.
Current Opinion in Biotechnology|June 24, 2026
Medicinal plants fermentation: current knowledge and perspectivesZhuoran Zhang, Chenhan Geng, Sherilyn Xin Ying Ho, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
International Journal of Food Microbiology|December 9, 2025
Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurryChenhan Geng, Shao Quan Liu, Yuyun Lu
Journal of Food Science|October 3, 2024
Chitosan coatings containing thyme essential oil enhance the quality of snakehead (Channa striata) during chilled storage verified by metabolomics approachesYi Liu, Chenhan Geng, Huiduan Zeng, et al.
Current Opinion in Biotechnology|June 24, 2026
Medicinal plants fermentation: current knowledge and perspectivesZhuoran Zhang, Chenhan Geng, Sherilyn Xin Ying Ho, et al.
Pageof 1