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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：17/0 \| 提交时间：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Structural characterization, and in vitro hypoglycemic activity of a polysaccharide from the mushroom Cantharellus yunnanensis 期刊论文 International Journal of Biological Macromolecules,2023, 卷号: 253 作者: Tian, Run; Zhang, Yu-Zhuo; Cheng, Xianbo; Xu, Baojun; Wu, Haitao 收藏 \| 浏览/下载：42/0 \| 提交时间：2024/01/22 Hypoglycemic effect Physicochemical properties Structure elucidation
	Sensory, physicochemical and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat 期刊论文 International Journal of Food Science and Technology,2022, 卷号: 57, 期号: 8, 页码: 4868-4878 作者: Yao, Yueying; He, Wenmeng; Cai, Xifan; Bekhit, Alaa El Din Ahmed; Xu, Baojun 收藏 \| 浏览/下载：31/0 \| 提交时间：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation
	Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China 期刊论文 International Journal of Biological Macromolecules,2019, 卷号: 130, 页码: 357-368 作者: Guo, Jiayue; Kong, Lingyan; Du, Bin; Xu, Baojun 收藏 \| 浏览/下载：17/0 \| 提交时间：2021/04/23 Chestnut starch Morphology Physicochemical properties