Sha Hou

3PUBLICATIONS
30CO-AUTHORS
Food chemistry and food sensory sciencePowder and particle technologyChemical engineering design
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Publications (3)

|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

|Mar 11, 2017
Engineering the ribosomal DNA in a megabase synthetic chromosome.

Weimin Zhang, Guanghou Zhao, Zhouqing Luo

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