Wuyang Wu

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine

Xiaoping Hu, Qingke Wang, Congfa Li, 2018, Journal of Food Science and Technology.

Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains

Xiaoping Hu, Congfa Li, Xue Lin, 2018, Food Science and Biotechnology.