Jinglin Zhang

4PUBLICATIONS
2CO-AUTHORS
Food engineeringInstrumental methods (excl. immunological and bioassay methods)Biologically active moleculesEnvironmental biogeochemistry
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Publications (4)

|Jul 29, 2023
The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine).

Siman Zheng, Wendi Zhang, Qing Ren

|May 11, 2022
Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments.

Jinyuan Sun, Qinya Li, Siqi Luo

|Dec 24, 2021
Antioxidant Activity and Mechanism of Resveratrol and Polydatin Isolated from Mulberry (Morus alba L.).

Ziwei Li, Xiaoman Chen, Guo Liu

|Oct 23, 2021
Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying.

Jinglin Zhang, Wendi Zhang, Yuanzheng Zhang

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Frequent Collaborators

1 joint publications

Mingquan Huang

1 joint publications

Feng Chen