Xiantao Yan

Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

R. Gu, Jian-Ya Qian, Dawei Chen, 2023, Applied Biological Chemistry.

Bacterial Diversity Analysis of Chaozhou Sauerkraut Based on High-Throughput Sequencing of Different Production Methods

Xiantao Yan, Wuying Huang, Heng Peng, 2023, Fermentation.

Analysis of Metabolic Differences in the Water Extract of Shenheling Fermented by Lactobacillus fermentum Based on Nontargeted Metabolomics

R. Gu, Congcong Guo, Dawei Chen, 2023, Fermentation.