Chi Zhao

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation