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Zhi-Hui Pan
Zhi-Hui Pan
Fermentation
Chemistry
Food science
Protease
Leucine
5
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52
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Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor
2021
Lwt - Food Science and Technology
Liu Tingting
Kaili Ding
Xinyun Zhou
Zhi-Hui Pan
Guozhong Zhao
Yunping Yao
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Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)
2020
Lwt - Food Science and Technology
Guozhong Zhao
Geling Kuang
Yurong Wang
Yunping Yao
Jian Zhang
Zhi-Hui Pan
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Citations (6)
Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae
2019
Food Chemistry
Guozhong Zhao
Li-Li Ding
Zhi-Hui Pan
De-Hua Kong
Hadiatullah Hadiatullah
Zhen-Chuan Fan
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Citations (19)
Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
2019
Food Research International
Guozhong Zhao
Geling Kuang
Jingjing Li
Hadiatullah Hadiatullah
Zhenjia Chen
Xiaowen Wang
Yunping Yao
Zhi-Hui Pan
Yurong Wang
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Citations (16)
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
2018
Frontiers in Microbiology
Guozhong Zhao
Li-Li Ding
Yunping Yao
Yanping Cao
Zhi-Hui Pan
De-Hua Kong
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Citations (11)
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