Xuguang Qiao

3PUBLICATIONS
3CO-AUTHORS
Beverage chemistry and beverage sensory scienceField organic and low chemical input horticulture
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Publications (3)

|Dec 16, 2020
Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans.

Zhichang Qiu, Zhenjia Zheng, Bin Zhang

|Dec 09, 2020
Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.).

Bin Zhang, Zhichang Qiu, Ruixuan Zhao

|Jan 11, 2019
Comparative Transcriptome Analysis of Temperature-Induced Green Discoloration in Garlic.

Ningyang Li, Zhichang Qiu, Xiaoming Lu

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Frequent Collaborators

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Ningyang Li

1 joint publications

Xiaozhen Tang

1 joint publications

Bin Zhang