Construction of mixed fermentation bacteria community of lactic acid bacteria from fermented pepper by QIN Shuangxia, ZHAO Lingyan, DENG Fangming

Get full text

Effect of different pretreatment methods on the quality of fermented mustard by ZHENG Qilin, DENG Fangming, ZHAO Lingyan

Get full text

Defect Detection Model for Catenary Components in Environments with Few Samples and Small Targets by YU Xiaosi, WEI Baoquan, LI Zewen, DENG Fangming

Get full text

Evaluation of the Flavor Quality of Fermented Chopped Pepper by Gas Chromatography-Mass Spectrometry, High Performance Liquid Chromatography, Electronic Nose, and Electronic Togue by LIU Yuan, YANG Peiquan, ZHAO Lingyan, DENG Fangming

Get full text

Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system by ZHANG Dai, ZHU Li, ZHAO Lingyan, YANG Chunya, NIE Minyu, DENG Fangming

Get full text