Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef by Zhenhua SHI, Daobang TANG, Huaigu YANG, Xueming LIU, Xuping WANG, Yaosheng LIN, Jinhao ZOU, Jingrong CHENG, Mingjun ZHU

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