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Food Chemistry|December 15, 2023
Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujubeXin Zhang, Yuxiao Wang, Fei Wu, et al.
Plants (Basel, Switzerland)|May 25, 2024
Effect of Exogenous Organic Matter on Phosphorus Forms in Middle-High Fertility Cinnamon SoilXiaodi Shi, Duanyin Gu, Haotian Yang, et al.
Food Science & Nutrition|April 27, 2019
Content variations in compositions and volatile component in jujube fruits during the blacking processXin Sun, Duanyin Gu, Quanbin Fu, et al.
Foods (Basel, Switzerland)|June 26, 2026
Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular StructureMengrui Fan, Yuxiao Wang, Duanyin Gu, et al.
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