Jun Wang
0000-0002-9174-3699
Hefei University
7 papers found
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Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice
Non‐volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains
A Pyridine Diketopyrrolopyrrole-Grafted Graphene Oxide Nanocomposite for the Sensitive Detection of Chloramphenicol by a Direct Electrochemical Method
Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation
Identification of the critical genes and miRNAs in hepatocellular carcinoma by integrated bioinformatics analysis
Integrated miRNA and mRNA omics reveal the anti-cancerous mechanism of Licochalcone B on Human Hepatoma Cell HepG2
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