T. Jiang

The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese

J. Maubois, Ying Ma, J. Cui, 2012, Food and Bioprocess Technology.

Antioxidant activity of two yeasts and their attenuation effect on 4‐nitroquinoline 1‐oxide induced in vitro lipid peroxidation

Ying Ma, Shenghua He, J. Maubois, 2010 .