The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
2019 · Food Chemistry · 85 citations
https://doi.org/10.1016/j.foodchem.2019.125529
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
77
Papers
774
Citations
14
h-index
17
i10-index
Guoqing He is an academic researcher from Southwest University. The author has contributed to research in topics: Microgrid Control and Optimization & Power Systems and Renewable Energy & HVDC Systems and Fault Protection. The author has an h-index of 14, co-authored 66 publications.
https://doi.org/10.1016/j.foodchem.2019.125529
https://doi.org/10.4315/0362-028x.jfp-18-094
Click to start Chat