Mingyang Zhou

Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments

A thorough evaluation of chitosan-based packaging film and coating for food product shelf-life extension

Volatile flavor changes responding to heat stress‐induced lipid oxidation in duck meat

Diversity of Both the Cultivable Protease-Producing Bacteria and Their Extracellular Proteases in the Sediments of the South China Sea