Fengjie Cui

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Direct radical functionalization of native sugars

Improved mycelia and polysaccharide production of Grifola frondosa by controlling morphology with microparticle Talc

Lactic acid production from corn stover using mixed cultures of Lactobacillus rhamnosus and Lactobacillus brevis