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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY,2024, 卷号: 210 作者: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue 收藏 \| 浏览/下载：16/0 \| 提交时间：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Diversified and Scalable Service Recommendation with Accuracy Guarantee 期刊论文 IEEE Transactions on Computational Social Systems,2021, 卷号: 8, 期号: 5, 页码: 1182-1193 作者: Wang, Lina; Zhang, Xuyun; Wang, Tian; Wan, Shaohua; Srivastava, Gautam 收藏 \| 浏览/下载：10/0 \| 提交时间：2021/12/02 Accuracy collaborative filtering (CF) diversity recommendation scalability
	A network application model with operational process feature 期刊论文 Journal of the Franklin Institute,2019, 卷号: 356, 期号: 12, 页码: 6678-6696 作者: Sun, Lina; Huang, Ning; Wang, Lei; Wang, Qingguo; Zhang, Yue 收藏 \| 浏览/下载：8/0 \| 提交时间：2021/07/14