Yuncheng Li
6PUBLICATIONS
2CO-AUTHORS
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Publications (6)
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|Jan 31, 2024
Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice.Junwei Zhang, Yu Zhong, Danfeng Wang
|Jan 17, 2022
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.Jia-Wei Rao, Fan-Bing Meng, Yun-Cheng Li
|Jan 08, 2022
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.Fan-Bing Meng, Yu-Ting Lei, Qian Zhang
|Jan 21, 2021
Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum.Fan-Bing Meng, Jia-Jia Li, Qian Zhang
|Jan 08, 2021
Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.Yun-Cheng Li, Jia-Wei Rao, Fan-Bing Meng
|Jul 30, 2020
In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate.Fan-Bing Meng, Qian Zhang, Yun-Cheng Li
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