Zhuoxuan Han

May 8, 2024 | onlinelibrary.wiley.com | Zhuoxuan Han |Haitao Chen |Shuqi Wang

• , Studies on Changes of Soybean Protein and Dietary Fiber during the Production of Douchi . Southwest University, China ( ). • , , , , and , Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS . Food Chem :130055 ( ). • , , , , , et al., Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi . Food Res Int :111688 ( ).