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International Journal of Food Microbiology|July 11, 2015
Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast ChinaRina Wu, Meiling Yu, Xiaoyu Liu, et al.Indian Journal of Microbiology|October 28, 2016
Isolation and Analysis of Salt Response of Lactobacillusplantarum FS5-5 from DajiangXuefei Song, Qianqian Wang, Xin Xu, et al.Journal of Food Science|July 20, 2026
TaBAHD Regulates Wheat Grain Quality by Modulating Starch and Protein SynthesisYating Xue, Jinjin Ding, Zhaoqiang Wang, et al.Pageof 2