Xuejiao Wang

Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae

L. Du, Lijuan Ma, Ziping Du, 2023, European Food Research and Technology.

The characteristic of the key aroma-active components in White tea using GC-TOF/MS and GC-O combined with sensory-directed flavor analysis.

L. Du, Lijuan Ma, Ziping Du, 2023, Journal of the science of food and agriculture.

Ursolic acid induces apoptosis and autophagy of HCT-8/5-FU cells

Jiumao Lin, Shilan Chen, Haixia Shang, 2022, Journal of Holistic Integrative Pharmacy.