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Zheng Zhao
Zheng Zhao
University of Alberta, Department of Agricultural, Food and Nutritional Science
在 ualberta.ca 的电子邮件经过验证
标题
引用次数
引用次数
年份
Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
Z Zhao, T Mu, H Sun
Food chemistry 274, 710-717, 2019
692019
Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations
N Liang, Z Zhao, JM Curtis, MG Gänzle
International Journal of Food Microbiology 383, 109938, 2022
162022
Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
Z Zhao, T Mu, H Sun
Journal of Food Processing and Preservation 43 (9), e14080, 2019
112019
Bioprotective lactobacilli in Crescenza and Gouda cheese models to inhibit fungal spoilage
Z Zhao, DJ Simpson, MG Gänzle
International Dairy Journal 152, 105883, 2024
2024
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