Author/Creator: Liu, Ermeng - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Liu, Ermeng

1. Accelerating aroma formation of raw soy sauce using low intensity sonication. (1st November 2020)

Authors:: Gao, Xianli; Liu, Ermeng; Zhang, Junke; Yang, Lixin; Huang, Qingrong; Chen, Sui; Ma, Haile; Ho, Chi-Tang; Liao, Lan
Journal:: Food chemistry
Issue:: Volume 329(2020)
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Record Type:: Journal Article
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2. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. (15th November 2019)

Authors:: Gao, Xianli; Zhang, Junke; Liu, Ermeng; Yang, Mingquan; Chen, Sui; Hu, Feng; Ma, Haile; Liu, Zhan; Yu, Xueting
Journal:: Food chemistry
Issue:: Volume 298(2019)
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Record Type:: Journal Article
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3. Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste. (30th May 2021)

Authors:: Gao, Xianli; Feng, Tuo; Liu, Ermeng; Shan, Pei; Zhang, Zhankai; Liao, Lan; Ma, Haile
Journal:: Food chemistry
Issue:: Volume 345(2021)
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Record Type:: Journal Article
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