Yubao Wang

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.

Effect of Lactobacillus plantarum Fermentation on Metabolites in Lotus Leaf Based on Ultra-High-Performance Liquid Chromatography–High-Resolution Mass Spectrometry

Bin Lin, Zhengxu Li, Yubao Wang, 2022, Fermentation.