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Mao D. M., . and Wang Q., . and Liang Z. W., . and Liu K. Y., . and Chen Z., . (0000) Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit. > 0.8) positively correlated with Lactobacillus and Pseudomonas. Therefore these results can provide relevant data support for increasing amino acid content in Wuliangye-flavour liquor., 29. pp. 892-899. ISSN 22317546
Tan W., . and Wang Q., . and Zhao X., . and Zheng Q., . and Li W., . and Tan S., . and Ji Q., . Air-impingement jet drying at high temperature and air velocity enhanced the dehydration efficiency quercetin content and antiradical properties of fig slices. pp. 947-958. ISSN 22317546
Wang Q., . and Li X., . and Wang P., . and Gu Z., . and Wang S., . and Yang R., . Effect of soaking and heating stimulation on the formation of isothiocyanates in Eruca sativa Mill. seeds and sprouts. pp. 795-802. ISSN 22317546
An J. S., . and Liu K. Y., . and Zhang C., . and Wang Q., . and Zhang J. H., . and Chen T., . Research progress of biogenic amines in fermented sausages: a review. pp. 223-235. ISSN 22317546
