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2. Hu, Y. Y., Badar, I. H., Zhang, L., Yang, L. W., & Xu, B. C. (2024). Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2024.2377292 (中科院一区TOP期刊).
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9. Hu, Y. Y., Zhang, L., Badar, I. H., Liu, Q., Liu, H. T., Chen, Q., & Kong, B. H. (2022). Insights into the flavour perception and enhancement of sodium-reduced fermented foods: a review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2121909 (中科院一区TOP期刊).
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17. 扈莹莹, 王妍, 于晶, 蒋培宇, 孔保华, 陈倩. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响[J]. 食品科学, 2019, 40(18): 8-14. (EI收录).
18. 扈莹莹, 温荣欣, 陈佳新, 孔保华, 陈倩. 低盐对发酵肉制品品质形成影响及减盐手段研究进展[J].食品工业科技, 2019, 40(16): 324-328+335. (EI收录).
专利
1. 一株发酵特性良好且具有产香功能的植物乳杆菌及其筛选方法,专利授权号:ZL202111339454.8
2. 一株发酵性能良好且具有产香功能的汉逊德巴利酵母菌及其筛选方法,专利授权号:ZL202110659527.5