Shao-Quan Liu

Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage.

Shaoquan Liu, Yuyun Lu, Jian-Yong Chua, 2018, Food microbiology.

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Bin Yu, Hazel Lau, Shaoquan Liu, 2019, LWT.

Malolactic fermentation in wine – beyond deacidification

Shao-Quan Liu, S. Liu, 2002 .