A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
2023 · LWT · 29 citations
https://doi.org/10.1016/j.lwt.2023.115075
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Chao Zhang
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Chao Zhang is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Meat and Animal Product Quality & MicroRNA in disease regulation & Probiotics and Fermented Foods. The author has an h-index of 11, co-authored 16 publications.
ORCID: 0000-0002-5937-8919Papers by this author
worksFunctional analysis of the GmESR1 gene associated with soybean regeneration
2017 · PLoS ONE · 7 citations
https://doi.org/10.1371/journal.pone.0175656
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
2025 · Journal of Food Science · 6 citations
https://doi.org/10.1111/1750-3841.17612
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