Comparative study on bioactive compounds, glucose, alcohol, and antioxidant activities of fermented rice with Thai and Chinese starter cultures and rice varieties

by Li, H., Seewaeng, P., Inchuen, S., Siriamornpun, S.
Published 2023

Estimation of the effects of major chemical components on the taste quality of green tea

by Wei, K., Ruan, L., Li, H., Wu, L., Wang, L., Cheng, H.
Published 2021

Comparative genomic analysis and proteolytic properties of Lactobacillus curieae CCTCC M2011381

by Chen, Y., Xie, J., Sun, J., Zhou, Z., Zhang, R., Li, H., Wei, D.
Published 2023