Jigang Zhang

2PUBLICATIONS
0CO-AUTHORS
FermentationHorticultural crop improvement (incl. selection and breeding)
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Publications (2)

|Oct 19, 2022
Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine.

Jigang Zhang, Ling Fang, Xudong Huang

|Apr 12, 2021
Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylase.

Jigang Zhang, Maoye Li, Jianghua Cheng

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