Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis von Yanqi YU, Mingyuan YANG, Chunmao LÜ, Shaoci BAI, Qunfang ZHANG, Chenyang ZOU, Han JIANG

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Hazelnut meal fermented sauce and preparation technology thereof von WANG XIN, SI XU, YANG FUAN, SHU CHI, LU WENLI, LI BIN, LYU CHUNMAO, MENG XIANJUN, JIAO XINYAO, WU RINA, CONG HAOTIAN, LI CHENGSHENG, YAN TINGCAI, YU YANQI, WEI BENXIN, BAI SHAOCI, ZOU CHENYANG, LIU MEICHU, WEI YUMING, YANG MINGYUAN, TIAN BAOJIANG, ZHANG QUNFANG

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Hazelnut soy sauce and low-salt solid-state fermentation method thereof von WANG XIN, SI XU, YANG FUAN, SHU CHI, LU WENLI, LI BIN, LYU CHUNMAO, MENG XIANJUN, JIAO XINYAO, CONG HAOTIAN, LI CHENGSHENG, YAN TINGCAI, YU YANQI, WEI BENXIN, ZOU CHENYANG, BAI SHAOCI, LIU MEICHU, WEI YUMING, YANG MINGYUAN, TIAN BAOJIANG, ZHANG QUNFANG

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Preparation method of hazelnut flower fermented beverage von WANG XIN, SI XU, YANG FUAN, SHU CHI, LU WENLI, LI BIN, LYU CHUNMAO, MENG XIANJUN, JIAO XINYAO, CONG HAOTIAN, LI CHENGSHENG, YAN TINGCAI, YU YANQI, WEI BENXIN, ZOU CHENYANG, BAI SHAOCI, WEI YUMING, LIU MEICHU, YANG MINGYUAN, TIAN BAOJIANG, ZHANG QUNFANG

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Changes in Flavor and Quality of Pine Pollen Vinegar during Fermentation von BAI Shaoci, YANG Mingyuan, ZHANG Qunfang, ZOU Chenyang, YU Yanqi, LÜ Chunmao, ZHOU Huigai

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