Xing Tong

2PUBLICATIONS
5CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood chemistry and food sensory science
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Publications (2)

|Oct 16, 2025
Simulate the natural four-season fermentation system for high-salt diluted-state soy sauce brewing: Application in flavor promotion regulation.

Changzheng Wu, Hui Wu, Xiya Yu

|Sep 02, 2022
Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.

Yi-Fan Tian, Yu-Xing Chen, Xing Tong

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Frequent Collaborators

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Yi-Fan Tian

1 joint publications

Yu-Xing Chen

1 joint publications

Sha Hou

1 joint publications

Mou-Ming Zhao