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	Ginsenosides and amino acids in flavored ginseng chips as affected byfood formulation and processing technology Journal article LWT - Food Science and Technology,2015, volume: 62, issue: 1, pages: 517-524 Authors: Chen, Jiali; Du, Bin; Cai, Weixi; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/04/23 Amino acids Ginsenosides Ready-to-eat flavored ginseng chips Saponin
	A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China Journal article Food Chemistry,2015, volume: 174, pages: 202-213 Authors: Xu, Lu; Du, Bin; Xu, Baojun Favorite \| View/Download：6/0 \| Submit date：2021/04/23 Aglycones Antioxidants Fermented soy products Free amino acids Isoflavones Phenolics
	Floral origin identification and amino acid profiles of chinese unifloral honeys Journal article International Journal of Food Properties,2013, volume: 16, issue: 8, pages: 1860-1870 Authors: Dong, Rui; Zheng, Yinan; Xu, Baojun Favorite \| View/Download：6/0 \| Submit date：2021/09/01 Chinese unifloral honeys Floral sources Free amino acids Proline