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Xuefeng Zeng

5PUBLICATIONS

1CO-AUTHORS

FermentationFood packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Fish physiology and genetics

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Publications (5)

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|Dec 18, 2023

Elucidation of the effects of autochthonous starter on nitrogen-containing compounds during fermentation of <i>Yujiangsuan</i> by metabolomics.

Shirui Yu, Wenkang Hu, Lina Ma

|Nov 11, 2021

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation.

Xuefeng Zeng, Ju Meng, Wei Zhang

|Nov 02, 2020

Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China.

Xuefeng Zeng, Zhongyue Tang, Wei Zhang

|Jul 29, 2020

Commercial <i>Saccharomyces cerevisiae</i> as a starter culture in "Wanergao": A traditional fermented food in China.

Xuefeng Zeng, Weiyang Wan, Laping He

|Aug 02, 2019

Technological properties and probiotic potential of yeasts isolated from traditional low-salt fermented Chinese fish Suan yu.

Xuefeng Zeng, Jin Fan, Laping He

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Frequent Collaborators

1 joint publications

Wenshui Xia

Frequent Collaborators

1 joint publications

Wenshui Xia

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