K. Jiang

Process improvement to prevent the formation of biogenic amines during soy sauce brewing.

Huan Cheng, Xingqian Ye, Jia Li, 2020, Food chemistry.

Antioxidant activity in vitro and in vivo of the polysaccharides from different varieties of Auricularia auricula.

Yongjun Zhang, Siqi Xu, K. Jiang, 2016, Food & function.

Adsorption characteristics of copper, lead, zinc and cadmium ions by tourmaline.

Li‐na Sun, T. Sun, Hai-bo Li, 2006, Journal of environmental sciences.

Biosynthesis of (±)-Differolide, an Antioxidant Isolate from Streptomyces qaidamensis S10T

Guangxiu Liu, Wei Zhang, Tuo Chen, 2022, Applied Sciences.