BIOTRANSFORMATION OF COFFEE FLAVOR WITH YEAST AND LACTIC ACID BACTERIAL FERMENTATION

由 WANG CHENHUI
出版 2020

Hydrogen sulphide (H<inf>2</inf>S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables

由 Liang Dong, Wang Chenhui, Tocmo Restituto, Wu Haixia, Deng Lih Wen, Huang Dejian
出版 2016