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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Tongquan Li

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Journal of Agricultural and Food Chemistry|October 22, 2025

Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular MechanismsXinyun Zhou, Ting Guo, Tongquan Li, et al.

Journal of Agricultural and Food Chemistry|January 23, 2026

Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce OptimizationXinyun Zhou, Ting Guo, Tongquan Li, et al.

Food Chemistry|October 9, 2025

Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus nigerBin Dong, Lulu Bai, Zehui Li, et al.

Pageof 1

Search research articles

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

Sort By:

Pageof 1

Journal of Agricultural and Food Chemistry|October 22, 2025

Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular MechanismsXinyun Zhou, Ting Guo, Tongquan Li, et al.

Journal of Agricultural and Food Chemistry|January 23, 2026

Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce OptimizationXinyun Zhou, Ting Guo, Tongquan Li, et al.

Food Chemistry|October 9, 2025

Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus nigerBin Dong, Lulu Bai, Zehui Li, et al.

Pageof 1