School of Environmental and Biological Sciences, Food Science

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    Projects

  • Research Output

    Accelerating aroma formation of raw soy sauce using low intensity sonication

    Gao, X., Liu, E., Zhang, J., Yang, L., Huang, Q., Chen, S., Ma, H., Ho, C. T. & Liao, L., Nov 1 2020, In : Food Chemistry. 329, 127118.

    Rutgers, The State University

    Research output: Contribution to journalArticle

  • 4 Scopus citations