Xuefeng Zeng
5PUBLICATIONS
1CO-AUTHORS
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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 Yujiangsuan 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 Saccharomyces cerevisiae 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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