Xuan Li

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Peptide Macrocyclization Catalyzed by a Prolyl Oligopeptidase Involved in α-Amanitin Biosynthesis