Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage by Min Xu, Yang Kang, Ying Wang, Lan Li, Yu Liu, Qin Xiang, Hongbin Lin, Ping Liu, Jie Tang

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Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics by Yuqing Xie, Jianhua Zhao, Binbin Zhou, Ping Liu, Jie Zhao, Min Xu, Jiaxin Chen, Hongbin Lin, Jie Tang

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Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour by Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu, Wenwu Ding, Ping Liu, Jie Tang

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